Chili and Lime Roasted Baby Cauliflower
Chili and Lime Roasted Baby Cauliflower
With all the yummy flavors of Mexican street corn, this crowd-pleasing baby cauliflower makes a fun and festive dish for taco night.
Ingredients
- 3 bunches Florentino Baby Cauliflower woody ears trimmed
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 cloves garlic minced
- 1/4 tsp salt and pepper each
- 2 tbsp lime juice
- 1/4 cup spicy mayonnaise
- 1/4 cup feta cheese finely crumbled
- 2 tbsp fresh cilantro finely chopped
- 1 tsp lime zest
Instructions
- Preheat oven to 425°F. In large bowl, toss together baby cauliflower, olive oil, chili powder, garlic, salt and pepper.
- Arrange in single layer on parchment paper–lined baking sheet. Roast for 10 to 15 minutes or until lightly charred in spots and tender. Let cool slightly; toss with lime juice.
- Transfer to serving dish; drizzle with spicy mayonnaise. Garnish with feta, cilantro and lime zest.
Notes
Tips:
- Use your favorite store-bought spicy mayonnaise or aioli for this recipe. Chipotle mayo works well, but you could also use mayo flavored with peri-peri or sriracha hot sauce. Alternatively, for simple homemade spicy mayo, stir together 1/4 cup mayonnaise,1 tsp chili powder and 1/4 tsp red chili flakes.
- Substitute crumbled cotija cheese or grated Parmesan for feta cheese if preferred.