Roasted Cauliflower
This roasted cauliflower with chile and lime is a flavorful side dish that will add a zesty twist to your meal! The blend of tangy lime and smoky ancho chile powder creates a mildly spicy taste that pairs well with everything from tacos to roasted chicken or fish. For an extra punch of heat, try adding a pinch of cayenne pepper.
Ingredients
6 cups cauliflower florets
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice, plus lime wedges and zest for garnish
1 teaspoon ancho chile powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
⅛ teaspoon cayenne pepper (optional)
1 tablespoon torn fresh cilantro leaves
Directions
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
On the prepared baking sheet, mix 6 cups of cauliflower with 2 tablespoons of oil, 1 tablespoon of lime juice, 1 teaspoon each of ancho powder and smoked paprika, ½ teaspoon each of garlic powder, onion powder, and salt, and ⅛ teaspoon of cayenne pepper if desired. Toss well to coat evenly, then spread the cauliflower out in a single layer
Roast for 15 to 20 minutes, stirring once, until the cauliflower is tender and golden brown.
Move to a serving bowl and sprinkle with cilantro. For extra flavor, add a touch of lime zest and serve with lime wedges, if desired.