April 7, 2010

Roasted Cauliflower with Cilantro Lime Sauce

The last few days in Atlanta have felt more like summer time than spring. Which after a long, cruel winter is both welcome and not welcome. I'd like some spring, some transition time here. So in honor of the seasons that don't make sense, I made you something awesome that both components live in opposite seasons. 

Roasted Cauliflower with a Cilantro Lime sauce, salsa verde style. Adapted from Molly Wizenberg's A Homemade Life, which is an excellent book. And since cauliflower is a more winter thing, and cilantro is more summery, here's your mash up of seasons on one plate. We'll call it spring. 

Salsa Verde
1 medium jalepeno, ribbed and seeded, then finely chopped
1/3 cup finely chopped cilantro
2 medium cloves garlic, minced with a pinch of salt
3 T fresh lime juice
4 T olive oil

salt to taste

1. While the ingredients call for all this to be chopped separately, it is entirely possible to chop together. Especially the jalepeno and garlic.

2. Combine all ingredients in a bowl, and let sit for at least 30 minutes while cauliflower roasts. 

Roasted Cauliflower
Serves 1-2

1 head cauliflower
Olive oil to coat
Salt & Pepper

1. Preheat oven to 450 degrees.

2. Slice cauliflower into the same sized pieces or slices. 

3. Toss with a few tablespoons of oil to coat, then salt and pepper. 

4. Spread out in a single layer on sheet pan, and roast in the oven for 20-25 minutes or until a deep caramelly brown color appears. You can flip during this, but I didn't.

Drizzle sauce on top and enjoy!


Emily R. said...

Cilantro really isn't summery in GA, even if you get a slow-bolt variety, you can basically only grow it from about September/October-April/May. After this latest couple of days of heat, mine is about done.