Monday, November 11, 2013
1 large head Cauliflower
3 cloves garlic, minced
1 Tbsp Red New Mexico Chile Powder you can substitute Ancho Chile Powder
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste
Preheat oven to 325 F. Separate the florets from the Cauliflower. Put them in a bowl with the garlic,
chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.
Spread the seasoned Cauliflower in a shallow roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
When done, remove from oven. Dress with lime juice.
Finish with chopped cilantro leaves.