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Ingredients
- 1 large head Cauliflower
- 3 cloves garlic, minced
- 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
- 1 tsp Cumin seeds toasted and ground
- 4 Tbsp Olive Oil
- 4 Scallions
- 1/4 cup Cilantro leaves, chopped
- 1/2 Lime, juiced
- Salt to taste
Preparation
Step 1
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.
Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
take a little lime bath
Serve & enjoy!
Variation 1
We do a variation of this recipe using a combination of broccoli and cauliflower to which we add onions, as well. The onions add a little sweetness to the dish and keep it a little more moist. The broccoli roasts beautifully and the little florets pick up the little tidbits of garlic and chile powder. Give this a try.
Our variation
Now, if you’re one of those folks on Pinterest and elsewhere who want to cook this quicker at oven temperatures of 400+ F because you like it crunchier, that is fine with me. Just do not use olive oil. Find another substitute for the olive oil because olive oil breaks down above 350 F, becomes toxic and acquires an off putting taste. If you’re concerned the cauliflower won’t get those nice little roasted, crusty bits at 325 F, you’re wrong. You get the same effect at 325 F that you will get at 400+ F but it will take you longer and you cannot crowd the pan. Crowding the pan, either at 350 F or 400 F will result in you steaming the cauliflower NOT roasting it.
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