Chili Roasted Cauliflower Recipes

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

Chili Lime Cauliflower with Smokey Mayo image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1 large head cauliflower, broken into florets
2 tablespoons olive oil
1 tablespoon chile-lime seasoning, such as Tajin
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise
1 tablespoon honey
1/2 tablespoon smoked paprika
1/4 teaspoon kosher salt
2 cloves garlic, pressed
1 lime, juiced
1 canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce from the can
2 scallions, sliced thinly

Steps:

Preheat the oven to 425 degrees F.
Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.

PIZZERIA LOLA'S ROASTED CAULIFLOWER WITH CALABRIAN CHILE

Pizzeria Lola's Roasted Cauliflower with Calabrian Chile image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

1 medium head cauliflower, cut into 1 1/2-inch florets
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons fresh lemon juice
2 teaspoons diced Calabrian chiles (found in Italian specialty markets)
Fresh flat-leaf parsley, roughly chopped, for garnish
Lemon zest, for garnish

Steps:

Preheat the oven to 500 degrees F.
In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper. Place the cauliflower in a large roasting pan (a baking sheet works, too). Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes. Check on the cauliflower occasionally to ensure an even roast. Remove from the oven, place on a serving plate and toss with the lemon juice and chiles. Garnish with lemon zest and parsley. Serve immediately.

Nutrition Facts : Calories 164 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

ROASTED CAULIFLOWER

Roasted Cauliflower image

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450 degrees.
Trim head of cauliflower and cut into bite-sized florets.
Dry cauliflower well.
Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
You can adjust seasonings according to your personal preferences.
Toss cauliflower until seasonings are well distributed.
Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
Cauliflower should be a dark, golden brown when baking is completed.
Remove from oven and pour into a serving dish.
Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

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