Roasted Cauliflower with Jalapeno and Lime

How do you like to eat cauliflower?

For a while I seemed to be preparing it the same couple of ways every time, either simply roasted with olive oil, salt, and pepper, or turned into buffalo “cauli-wings” lightly breaded with chickpea flour and doused in hot sauce.

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My favorite buffalo cauliflower recipe is from the book The Prevent and Reverse Heart Disease Cookbook by Ann and Jane Esselstyn. I make it using Bob’s Red Mill Garbanzo Bean Flour, unsweetened non-dairy milk, and either Frank’s RedHot Original Cayenne Pepper Hot Sauce or Cholula Original Hot Sauce.

These dishes are delicious, of course, but I yearned for something new. That’s when I came up with this Roasted Cauliflower with Jalapeno and Lime. You can use extra jalapeno peppers if you like your food spicy, or keep it mild with one pepper, seeds and ribs removed.

Roasted Cauliflower with Jalapeno and Lime

Makes about 4 side servings

Ingredients:

• 1 head of cauliflower, separated into bite-size florets
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil, for roasting
• 1 jalapeno pepper, chopped (seeds and ribs removed, optional)
• 1 1/2 Tbsp. lime juice
• Cilantro, for serving

Method:

1. Pre-heat oven to 450° F.
2. On a baking sheet lined with parchment paper, toss the cauliflower florets with the garlic, salt and pepper, and olive oil.
3. Roast for 20 to 30 minutes until tender when pierced with a fork and lightly browned.
4. Transfer the cauliflower to a bowl and toss with the chopped jalapeno and lime juice. Top with cilantro and serve.
5. Enjoy!

What’s your favorite way to eat cauliflower? Please let me know in the comments!

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