This recipe further proves my theory that people don’t like vegetables because they insist on boiling all the flavor and texture out of them.  If you haven’t tried roasted cauliflower, do it!  Then try mashed cauliflower…you won’t believe it!

This recipe was pretty good!  The cauliflower part was awesome.  The dressing is good on it, but I think next time I will just roast the cauliflower, squeeze some lime juice over it, and sprinkle some chopped cilantro on top.

Roasted Cauliflower with Cilantro Dressing
Serious Eats

Ingredients

1 head cauliflower
2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon salt, divided
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Juice of 1/2 lime
1 teaspoon white wine vinegar
1/2 small bunch cilantro (leaves and delicate stems), roughly chopped
2 small cloves garlic. roughly chopped

Procedure

1. Preheat oven to 425°F with a rack in the center. Wash and thoroughly dry the cauliflower and cut into large florets.

2. In a small bowl, combine the two tablespoons olive oil, chili powder, 1/4 teaspoon of the salt and some freshly ground black pepper. Place the cauliflower florets on a baking sheet and toss well with the oil mixture. Roast for 25 minutes, turning once with a spatula mid-roasting.

3. While the cauliflower roasts, combine the extra-virgin olive oil, lime juice, vinegar, cilantro, garlic, and remaining 1/4 teaspoon salt in a blender. Blend until smooth, stopping to scrape down sides as necessary.

4. Drizzle the roasted cauliflower with the dressing and serve immediately.