Friday, April 17, 2015

Roasted Caulifower with Red Chile, Cilantro and Lime

This was very good--even if I forgot to put the lime and cilantro in at the end!

Roasted Cauliflower with Red Chile, Cilantro and Lime

large head Cauliflower
3 cloves garlic, minced
1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder)
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste

Preheat oven to 325 F. Separate the florets from the Cauliflower. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.

Spread the seasoned Cauliflower in a shallow roasting pan.

Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

When done, remove from oven.

Dress with lime juice.

Finish with chopped cilantro leaves.

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