This highly flavourful cauliflower just happens to be completely oil-free as well being easy to make. Cauliflower is seasoned with fresh lime juice, chili and garlic powder, oregano and then finished with fresh cilantro.
Chef's notes
Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tiny bit of crunch to it. It should not be mushy.
Roasted cauliflower, whether it is served hot or cold, is delicious. It can be added to things such as salads, antipasto platters and more.
Steps
1
Preparing Your Mise en Place
Ingredients
1 large head cauliflower, cut into florets
2 to 3 tbsp stock or water
1 lime, halved
1 tbsp Chili Powder
1 tsp garlic powder
1 tsp dried Mexican oregano
1/2 tsp freshly ground black pepper
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 squeeze on the lime juice — toss to evenly coat the cauliflower in the liquid. Reserve the squeezed 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 your food and how spicy your chili powder is. Taste your chili powder before using it. For this recipe, we used this Chili Powder recipe.
Toss to evenly coat the cauliflower in the spices.
2
Roasting the Cauliflower
Ingredients
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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Ok, help me understand. The recipe calls for one lime, halved, and then says to toss the cauliflower in the stock and lime juice, without ever telling you to juice the lime, or how much lime juice to use. Then place the reserved lime on the tray... was there supposed to be another lime in the recipe?
Hi Katherine,
I can see how it is confusing. We are asking you to juice the lime and use it with the stock on the cauliflower, pre-roasting. Then, you take the lime (same lime, already juiced) and roast it with the cauliflower. Once you roast the lime, you re-squeeze it at the end onto the finished cauliflower. The lime releases even more juice and takes on a slightly different taste. Does that make sense? Lauren
Hi Nawita- this is a great recipe for cauliflower, and believe it or not, you have the perfect meal starter for tacos! Serve your cauliflower tacos with a side of beans and a salad, and you will have have a delicious dinner. You can also use the cauliflower for a side with some roasted tofu, and a hearty greens salad. More casually, you can create a cashew cream sauce and use the cauliflower as "wings." Hope you have fun creating lovely dishes! -Char
I find roasted vegetables to be a satisfying part of my Whole Foods Plant-Based menu options, and after having made and enjoyed this Roasted Cauliflower w/ Lime, Chili and Cilantro recipe this evening, am adding it to my repertoire of favorites. Next time I must also make some cashew cream, as you suggested, Char...thank you!
Marcia: the roasted cauliflower develops that nice nutty flavor and the texture is so pleasant. Keep us posted with your cauliflower developments--hint, it is also delicious on a pizza. Cheers, Char
Katherine V •Ok, help me understand. The recipe calls for one lime, halved, and then says to toss the cauliflower in the stock and lime juice, without ever telling you to juice the lime, or how much lime juice to use. Then place the reserved lime on the tray... was there supposed to be another lime in the recipe?
Lauren L •Hi Katherine, I can see how it is confusing. We are asking you to juice the lime and use it with the stock on the cauliflower, pre-roasting. Then, you take the lime (same lime, already juiced) and roast it with the cauliflower. Once you roast the lime, you re-squeeze it at the end onto the finished cauliflower. The lime releases even more juice and takes on a slightly different taste. Does that make sense? Lauren
Nawita H •It sounds delicious, can't wait to try it. Any suggestions on what to serve with it to make a meal?
Char N • Rouxbe Staff •Hi Nawita- this is a great recipe for cauliflower, and believe it or not, you have the perfect meal starter for tacos! Serve your cauliflower tacos with a side of beans and a salad, and you will have have a delicious dinner. You can also use the cauliflower for a side with some roasted tofu, and a hearty greens salad. More casually, you can create a cashew cream sauce and use the cauliflower as "wings." Hope you have fun creating lovely dishes! -Char
Marcia G •I find roasted vegetables to be a satisfying part of my Whole Foods Plant-Based menu options, and after having made and enjoyed this Roasted Cauliflower w/ Lime, Chili and Cilantro recipe this evening, am adding it to my repertoire of favorites. Next time I must also make some cashew cream, as you suggested, Char...thank you!
Riaz M •how many grams is the cauliflower?i want to add oil and acid for fat and acid to carry the flavour how much to use?