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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Mexican
- 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
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.
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.