Roast Cauliflower with Lime
Cauliflower is delicious no matter how you fix it. Raw, steamed, roasted, or included in any casserole recipe. Still, cauliflower roasted with lime and cilantro is a hard recipe to resist.
Easy to fix, pretty enough for company, it’s new favorite. Seems like I used it in everything these days, from fried rice and mashed potatoes to tuna casserole and meatballs. Actually one head of the tasty vegetable will usually handle all four recipes at my house.
I first tried this recipe when I had cauliflower left over after another dish I was making. It’s so easy too. The lime juice adds a delightful flavor burst and goes beautifully with the fresh cilantro.
Of course you can increase or decrease the amounts of any ingredient. You need just enough oil to coat the cauliflower. I like to use a lot of cilantro after roasting too since I love its flavor. Other vegetables would be yummy served this way too.
It’s light, healthy and so very tasty!
Serves: 2 to 4
- 3 cups cauliflower pieces
- 2 tablespoons olive or grapeseed oil
- 1 clove garlic, finely diced
- 2 tablespoons cilantro, plus a little more for serving
- 1 green onion, finely chopped
- 2 limes, quartered
- Combine all ingredients except the limes in a zip seal bag.
- Set aside 1 lime until after roasting.
- Squeeze the juice from the rest into the bag, as thoroughly as possible.
- Toss the lime quarters into the bag then as well and seal.
- Shake up so the cauliflower is evenly coated.
- If time, place the bag in the fridge for a couple of hours, pulling out to mix several times.
- Preheat oven to 450 degrees.
- Spread cauliflower on a baking sheet lined with parchment paper.
- Roast 30 minutes or until lightly browned.
- Before serving, toss with the juice of the remaining lime and a bit more fresh cilantro.