Saturday, August 2, 2014

Cauliflower Crack!

We love roasted cauliflower but this dish was even better than regular-always-good cauliflower. I often roast at a higher temp but this dish was roasted for 1 and 1/2 hours at 325. The slow roasting allows the cauliflower to caramelize and for the spices to really bloom. Total yum!

Preheat 325
1 large head of cauliflower, broken into flowerets
1 T ancho chili powder
3 garlic cloves, minced
1 t dried red pepper
1 t cumin
4 T olive oil
1/2 fresh lime, juiced
salt

Put cauliflower in bowl and add chili powder, red pepper, garlic, cumin, salt to taste, and olive oil. Mix well. Transfer cauliflower to shallow baking dish and bake for 1 1/2 hours. Sprinkle with lime juice.



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2 comments:

  1. AnonymousAugust 7, 2014 at 8:22 AM

    Wow! I wonder if this would work with other veggies?

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  2. cookcatAugust 7, 2014 at 4:00 PM

    I think it works well with cauliflower since it's so dense. I think carrots, broccoli and such could work low and slow like this. Not sure how peppers would do--might overcook to a crisp?

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