One of the best things about cooking new recipes is learning to love things you didn’t used to like.
I used to hate cilantro, even opting to leave it out of things like salsa. You can point your finger and say bad things toward your computer screen at this point in the story. It’s shameful to think of cilantro-less salsa.
I’m a cilantro convert now and think that more cilantro is always better.
This dish is quick, easy, and flavorful. I suppose it technically is a side dish, but I’d be lying if I said I hadn’t eaten it for a quick lunch on more than one occasion. It’s zesty, spicy, and cilantro-ish — and of course, it highlights my love of cauliflower. I never said my cauliflower addiction would end in 2015.
1 head cauliflower, chopped into florets
3 cloves garlic, peeled
2T olive oil
1/2tsp chili powder
pinch of cayenne pepper (optional for heat)
juice of 1 lime (about 2T)
1tsp lime zest
pinch of salt
3T cilantro, chopped
Preheat oven to 425.
Toss cauliflower, whole cloves of garlic, olive oil, cumin, chili powder, salt, and cayenne pepper together.
Place on baking sheet. Roast at 425 for 25 minutes, tossing once or twice to ensure even cooking.
Remove from oven once roasted.
Toss with lime zest, juice, cilantro and extra salt if needed.