With the Tuna Trio yesterday, I’m kinda tuna’d out. So I thought this recipe would be a nice change of pace. This is one of Baby Lady’s favorite recipes and she will be happy I posted it without her asking me to do so. It is also one of my favorites, too.
Baby Lady & I always eat a balanced meal and are always looking for new ways to fix old favorites. I like Cauliflower and Red Chiles. When I found this recipe, it was a match made in heaven. Now before you stop reading, this is not hot. It has a little warmth but this recipe is all about flavor. The cauliflower is SLOW ROASTED at 325 F. Wile you can cook the cauliflower faster at higher temps or using a convection oven, don’t because SLOW ROASTING permits the cauliflower to absorb the chile flavor gradually and turn a lovely golden color as shown in the photo above. There is a sweetness from the slow roasting and caramelization of the cauliflower that you don’t get otherwise, the earthiness from the red chile, smokiness from the cumin and roasted chiles, tang and brightness from the lime and a floral element from the chopped cilantro at the end. This dish absolutely sings. We hope you try it and like it.
Roasted Cauliflower with Red Chile, Cilantro & Lime Recipe
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)
- 1/2 tsp crushed dried Red Chile
- 1 tsp Cumin seeds toasted and ground
- 4 Tbsp Olive Oil
- 1/4 cup Cilantro leaves, chopped
- 1/2 Lime, juiced
- Salt to taste
See Full Recipe please visit : Roasted Cauliflower with Red Chile, Cilantro & Lime
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