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

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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.