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Chili-Roasted Cauliflower with Cilantro Dipping Sauce

umamigirl.com
serves 4
​
Ingredients
  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • ½ teaspoon fine sea salt, divided
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • Juice of 2 limes
  • 1 small bunch cilantro (leaves and delicate stems), roughly chopped
  • 2 small cloves garlic, roughly chopped
​
Picture
Preparation​
  1. Preheat oven to 425°F with a rack in the center. Wash and thoroughly dry the cauliflower and cut into large florets.
  2. In a small bowl, combine the two tablespoons olive oil, chili powder, ¼ teaspoon of the salt and some freshly ground black pepper. Place the cauliflower florets on a baking sheet and toss well with the oil mixture. Roast for 25 minutes, turning once with a spatula mid-roasting.
  3. While the cauliflower roasts, combine the extra-virgin olive oil, lime juice, cilantro, garlic, and remaining ¼ teaspoon salt in a blender. Blend until smooth, stopping to scrape down sides as necessary.
  4. Serve roasted cauliflower as an appetizer/snack with dipping sauce, or drizzle it with sauce and serve as a side dish.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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