Cauliflower is a very non-offensive vegetable. I don’t think I’ve ever met someone who has a problem with cauliflower. It’s practically tasteless, it’s cheap, and hell – people manage to pass it off as mashed potato!
The only thing I would consider changing with this recipe is the amount of oil. Even after roasting for 1 hour, it was quite greasy, but delicious nonetheless!
Chili Roasted Cauliflower
Original recipe from remcooks.com
- 1 large head cauliflower
- 3-5 cloves garlic, minced
- 1 tbsp chili powder
- 1/2 tsp crushed chili flakes
- 1 tsp cumin powder
- 4 tbsp olive oil
- 1/4 cup cilantro, finely chopped
- 1/2 lime, juiced
- salt, to taste
Preheat oven to 325ºF.
Wash the cauliflower and separate into florets. Put in a large bowl.
In a small dish, mix together oil, garlic, chili powder, chili flakes and cumin powder. Add to cauliflower bowl, and toss until well coated.
Place the cauliflower in a large roasting pan. Cook for 1 to 1 1/2 hours, stirring occasionally. (Note: keep a close watch. I found after 45 minutes in my stupid hot oven, the cauliflower was about 10 minutes from done!)
Meanwhile, finely chop the cilantro, and juice the lime.
Remove the cauliflower from the oven, and sprinkle with the cilantro and lime juice.
Serve and enjoy! Makes about 4 servings (depending on the size of your cauliflower, as well).