Roasted Cilantro Lime Cauliflower

It’s funny that cilantro, aka Chinese parsley, was my least favorite ingredient growing up. I would literally run away from the kitchen when I smelled my dad cutting the fresh herb. It was that pungent to me. Like beer, wine, and cheese to name a few, this was definitely an acquired taste. Cilantro was hands down the biggest mental shift for me, but now I can’t get enough!

I may venture to name cilantro and lime as one of the best ingredient combos known to mankind. I was surprised to recently discover the trio of cilantro lime cauliflower – an instant hit that hadn’t occurred to me prior. This was too good to not share.

You can prepare the cauliflower in many ways, the key is really the sauce. I prefer to roast my cauliflower as that’s easiest in terms of timing. I can make the sauce and other dishes while it’s roasting.

The fresh grated ginger root is the secret ingredient here. There is no substitute – it’s worth taking a trip to the grocery store! Ginger skin is easily peeled with the edge of a spoon. To grate, a microplane works best to cut the fibrous texture. No need for a speciality ginger grater. The distinct taste compliments the cilantro lime really well.

Roasted Cilantro Lime Cauliflower

  • Servings: 3-4
  • Time: Prep: 10 minutes, Cook: 30 minutes
  • Print

Ingredients:IMG_0010

Cauliflower:

  • 1 large head cauliflower, cut into bite sized florets
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

Sauce:

  • 1 small bunch cilantro (~1 packed cup)
  • juice of one lime
  • 1 knob of ginger (~1 inch long), peeled and grated
  • 2 tablespoons olive oil
  • 1 teaspoon cayenne pepper or more to taste

Garnish:

  • 2 tablespoon toasted sesame seeds

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Toss cauliflower with the olive oil and spread on a sheet pan. Salt and pepper to taste.
  3. Roast until edges are golden and center is tender, about 25-35 minutes. Roasting time will vary depending on how thick the cauliflower is cut.
  4. For the sauce: In a food processor, blend cilantro, fresh lime juice, garlic, and 2 tablespoons oil. Sauce should be the consistency of yogurt, add water if needed. Add cayenne pepper and salt to taste.
  5. Transfer cauliflower to serving platter and spoon sauce over. Sprinkle with toasted sesame seeds. Alternatively, serve with sauce on the side.

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