Roasted Cauliflower With Chile Cilantro Lime Recipes

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CHILI LIME CAULIFLOWER WITH SMOKEY MAYO



Chili Lime Cauliflower with Smokey Mayo image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

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.

ROASTED CAULIFLOWER WITH CHILE, CILANTRO & LIME



Roasted Cauliflower With Chile, Cilantro & Lime image

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

Provided by gailanng

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 325°F.
  • 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.
  • Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
  • Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
  • Dress with lime juice. Sprinkle over with chopped cilantro leaves.

Nutrition Facts : Calories 123.9, Fat 9.7, SaturatedFat 1.4, Sodium 65.4, Carbohydrate 8.9, Fiber 3.5, Sugar 2.9, Protein 3.1

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