Roasted Cauliflower With Chile, Cilantro & Lime

From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary @ REMCooks.com

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  large head cauliflower
• 3  garlic cloves, minced
• 1  tablespoon  red  new mexico chile powder (can sub ancho or chipotle chile powder)
• 1⁄2 teaspoon  crushed  dried red chili pepper
• 1  teaspoon cumin seed, toasted and ground (or McCormick Gourmet Collection Ground Cumin, Roasted)
• 4  tablespoons olive oil
• 1⁄4 cup cilantro leaf, chopped
• 1⁄2 lime, juiced
•  salt

Directions

1. Preheat oven to 325°F.
2. Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well.
3. Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
4. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
5. Dress with lime juice. Sprinkle over with chopped cilantro leaves.