Chili-Roasted Cauliflower with Cilantro Dipping Sauce
- Preheat oven to 425°F with a rack in the center. Wash and thoroughly dry the cauliflower and cut into large florets.
- 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.
- 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.
- Serve roasted cauliflower as an appetizer/snack with dipping sauce, or drizzle it with sauce and serve as a side dish.