Chili-Lime Roasted Cauliflower
with Cilantro | 2 Servings
Bright, zesty, and irresistibly good, this chili-lime roasted cauliflower is a side dish with serious personality. Roasted at high heat, the cauliflower gets tender on the inside with toasty golden edges, while ancho chili powder brings warm, smoky depth. A splash of veggie stock boosts the savoriness, and a final toss with fresh lime juice and chopped cilantro adds a punchy, herbaceous finish. It’s bold, fresh, and perfect alongside just about any main.
Ingredients
1 unit
Cauliflower Florets
1 unit
Cilantro
1 unit
Lime
1 unit
Veggie Stock Concentrate
1 unit
Ancho Chili Powder
1 unit
Garlic Powder
Not included in your delivery
Cooking Oil
Salt
Pepper
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Toss cauliflower on a baking sheet with a large drizzle of oil, stock concentrate, half the garlic powder, salt, pepper, and as much chili powder as you like (we used 1 tsp). Roast on top rack until cauliflower is tender, 20-25 minutes. Meanwhile, quarter lime. Roughly chop cilantro. When cauliflower is done, in a large bowl, combine juice from half the lime, cilantro, and roasted cauliflower. Taste and season with salt, pepper, and remaining lime juice if desired.
