Description
This spicy roasted cauliflower and its accompanying cilantro dipping sauce are easy to make. They deliver loads of flavour without a lot of fat.
Scale
Ingredients
Cauliflower
- 1 medium cauliflower, cut into small florets
- 2 tablespoons canola or light vegetable oil
- 1 teaspoon Mexican chili powder
- 1 teaspoon chipotle powder (double the chili powder if you don’t like this)
- generous pinch fine sea salt
- fresh ground black pepper
Dipping Sauce
- 1/4 cup canola or light vegetable oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 cup roughly chopped cilantro
- 1 clove garlic, roughly chopped
- 1 teaspoon honey (sugar or agave nectar if you’re vegan)
- fine sea salt to taste
- fresh ground black pepper
Instructions
Cauliflower
- Preheat oven to 425°F. If you have a convection oven, use this setting for crisper results.
- Cut cauliflower into bite-sized florets, trying to be as uniform as possible for even roasting.
- In a large bowl, whisk together the oil, chili powder, chipotle powder, salt and a good grind of freshly ground black pepper. Add the cauliflower florets to the spiced oil and toss to thoroughly coat.
- Spread the cauliflower on a rimmed baking sheet and roast for 25 to 40 minutes, stirring once part way through. The timing varies with the size of cauliflower.
Dipping Sauce
- While the cauliflower roasts, combine the oil, lime juice, lemon juice, cilantro, garlic, honey (or sugar/agave nectar), salt and fresh ground black pepper in a blender. Blend until smooth, scraping down the sides as necessary.
- Serve the cauliflower hot with the dipping sauce.
Notes
Cauliflower shrinks dramatically when roasted. Make a double batch if you have cauliflower fanatics (or me) at the table.