Friday, March 28, 2014
mexican roasted cauliflower
My friends, I bring you the last in a series of recipes from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals. This one is sooooo good! I'm actually salivating just looking at the pictures. I've been a cauliflower fan for a while, but I never knew it could be so delicious. My husband ate it up, too! I have to admit - we ate the whole head of cauliflower in one sitting!
This side dish is a must next time you make Mexican food...or even just plain grilled chicken! And don't forget the lime - it takes the cauliflower to a whole new level.
Mexican Roasted Cauliflower
from Gooseberry Patch's Good-for-You Everyday Meals
1/4 cup olive oil
3 cloves garlic, minced
1 T. chili powder, or to taste
1/2 t. ground cumin
1 lb. cauliflower, cut into bite-size flowerets
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt to taste
Mix oil, garlic, and spices in a large bowl. Add cauliflower; toss to coat. Spread in an ungreased shallow roasting pan. Bake, uncovered, at 325 degrees for one hour and 15 minutes, stirring occasionally. Remove from oven. Drizzle with lime juice; sprinkle with cilantro and toss well. Serve warm. Makes 6 servings.