Roasted Cauliflower with Red Chile, Cilantro & Lime Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large head cauliflower
  • 3 cloves - garlic, minced
  • 1 tablespoons - red New Mexico chile powder (substitute Ancho Chile Powder if you don't have Red New Mexico)
  • 1/2 teaspoons - crushed dried red chile
  • 1 teaspoons - cumin seeds , toasted and ground
  • 4 tablespoons - olive oil
  • 1/4 cups - cilantro leaves, chopped
  • 1/2 - Lime, juiced
  • - Salt , to taste
  • Directions:

    Preheat oven to 325 F. 

    Separate the florets from the cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.

    Spread the seasoned cauliflower in a shallow roasting pan.

    Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

    When done, remove from oven, dress with lime juice sprinkled over top, and finish with chopped cilantro leaves.

    Brief Description

    Slow roasting gives this cauliflower a caramelized smoky flavor, and not too hot.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southwestern

    Prep Time: 20 min
    Cook Time: 1 hour(s) 30 min


    You can do a variation using broccoli with the cauliflower and adding onions. Also feel free to try this treatment with broccoli, turnips, parsnips and carrots (may need to vary the cooking time).


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    Posted On:

    July 29, 2014

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