This chile-lime roasted cauliflower is the perfect side to spice up your dinner!
If you enjoy an extra kick, add some cayenne pepper for a boost of heat.
Line a large rimmed baking sheet with parchment paper.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Toss until evenly coated; spread in an even layer.
Roast, stirring once, until tender and golden brown, 15 to 20 minutes.
Transfer to a serving bowl; sprinkle with cilantro.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Garnish with lime zest and serve with lime wedges, if desired.
To reheat, just place it in a 350F oven or microwave until the desired temperature.
After you rinse the cauliflower florets, dry them well.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Then when you arrange them on the sheet pan, be sure not to cram them together.
Give them some space.
Otherwise, the cauliflower will steam, and its the steaming that will cause the mushiness.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Forperfectly cut florets, start by placing the cauliflower head stem-side up and slicing through the stem and crown.
Then, lay the cauliflower on its side and cut lengthwise through the core to create wedges.
Finally, remove the core and break the florets into your desired size.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
