Roasted Cauliflower w/ Lime, Chili & Cilantro
Step 1: Preparing Your Mise en Place
•
1 lime, halved
• 1 large head cauliflower, cut into florets
• 1 tbsp Chili Powder
• 1 tsp garlic powder
• 1 tsp dried Mexican oregano
• 1 large head cauliflower, cut into florets
• 1 tbsp Chili Powder
• 1 tsp garlic powder
• 1 tsp dried Mexican oregano
•
1/2 tsp freshly ground black pepper
to 3 tbsp stock or water •
2
To start the cauliflower, preheat your oven to 450° degrees
Fahrenheit. Remove the large florets from the cauliflower and cut them
into even-sized pieces. Any of the very large florets can be sliced in
half.
Next, place the cauliflower into a large bowl and add the stock and
lime juice — toss to evenly coat the cauliflower in the lime juice.
Reserve the lime for later. Next add the chili powder, garlic powder,
dried oregano and pepper. Note: The amount of chili
powder needed will ultimately depend on how spicy you like you food and
how spicy your chili powder is. For this recipe we used the this Chili Powder recipe.
Toss to evenly coat the cauliflower in the spices
Step 2: Roasting the Cauliflower
• 1/4 cup chopped, fresh cilantro
To roast the cauliflower, line a baking sheet with parchment paper or
a silicone baking sheet. Lay any flat pieces of cauliflower cut-side
down, so they caramelize nicely. Place the reserved lime onto the tray
and place the tray into the oven.
Roast the cauliflower for 15 to 20 minutes, or until they are cooked
to your liking. Note that you may need to toss the vegetables and/or
turn the tray during cooking.
To finish, re-squeeze the roasted limes over the cauliflower — being
careful, as the limes will be hot. Lastly, season to taste and garnish
the cauliflower with the fresh cilantro. Serve immediately.
.
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