Cauliflower With Lime Dressing - A Everyday Favorite
Light, crisp, and caramelized, it makes for a delicious vegetarian side dish to any meal.
Cauliflower With Lime Dressing This roasted cauliflower recipe is a winner in my book. Easy to prepare, less than 30 minutes. It can be made the day before a big gathering, freeing you to enjoy your company. How fantastic is that?
I enjoy roasting vegetables, and cauliflower is one of my favorites to prepare. Easy to work with and foolproof, there are so many seasonings to play with—an open canvas.
Our local market had beautiful cauliflower assortments and decided to change things a bit, meaning straying from the usual white and, this time, cooking with an orange one.
Same flavor, just different color. I guess more festive for me.
Cooking Tips and How to Roast Cauliflower
First, your oven must be ready and hot, no less than 400 degrees F. You want to create nice browning and crispy florets.
Wash your cauliflower and dry it thoroughly. This step will help accelerate the crisping process.
I like to take each floret and either quarter them or halve them. Whichever direction you cut them, have them all the same size. I like to slice them. However, if you choose to break them apart, it is also perfect.
You can season them on a cookie sheet or, if you prefer, in a bowl.
Whichever direction you select to season your cauliflower ear, ensure they are all nicely covered.
I add lime or lemon juice for two reasons. Once, to keep them moist. The second is that the lemon and/or lime will remove some of the smell appropriate to the cauliflower. Smell that is not mainly like.
Roast in the preheated oven and turn over once.
Leave space in between the florets and do not overcrowd them, or they will not brown and crisp around the edges.
Do use the core and greens. Slice the core into rounds and roast them alongside the florets. You can always use them in soup later by freezing them.
Video Tutorial
Lime Dressing
You can enjoy this wonderfully tasty lime dressing with so many roasted vegetables: Carrots, broccoli, Brussels Sprouts, fennel, and even tomatoes.
Grating the garlic will enhance the essence of the garlic. Beware, as it may be a bit strong. Adjust to your liking.
It will store well in the refrigerator for up to a week.
Roasted Cauliflower Variations
Spice things up with cumin, coriander, turmeric, capers, and pine nuts.
Some lemon zest with fresh tarragon, as I have it here, which you can substitute with fresh parsley, fresh thyme, or minced fresh rosemary.
Freshly grated Parmesan cheese sprinkled over the florets the last 5 minutes of baking or until the cheese is melted.
A few suggestions
To enjoy this upcoming Thanksgiving as well as all year long:
Brussels Sprouts with Bacon and Shallots
Warm Potatoes with Cilantro and Lime