It’s funny that cilantro, aka Chinese parsley, was my least favorite ingredient growing up. I would literally run away from the kitchen when I smelled my dad cutting the fresh herb. It was that pungent to me. Like beer, wine, and cheese to name a few, this was definitely an acquired taste. Cilantro was hands down the biggest mental shift for me, but now I can’t get enough!
I may venture to name cilantro and lime as one of the best ingredient combos known to mankind. I was surprised to recently discover the trio of cilantro lime cauliflower – an instant hit that hadn’t occurred to me prior. This was too good to not share.
You can prepare the cauliflower in many ways, the key is really the sauce. I prefer to roast my cauliflower as that’s easiest in terms of timing. I can make the sauce and other dishes while it’s roasting.
The fresh grated ginger root is the secret ingredient here. There is no substitute – it’s worth taking a trip to the grocery store! Ginger skin is easily peeled with the edge of a spoon. To grate, a microplane works best to cut the fibrous texture. No need for a speciality ginger grater. The distinct taste compliments the cilantro lime really well.
Roasted Cilantro Lime Cauliflower
- 1 large head cauliflower, cut into bite sized florets
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- 1 small bunch cilantro (~1 packed cup)
- juice of one lime
- 1 knob of ginger (~1 inch long), peeled and grated
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper or more to taste
- 2 tablespoon toasted sesame seeds
- Preheat the oven to 400 degrees F.
- Toss cauliflower with the olive oil and spread on a sheet pan. Salt and pepper to taste.
- Roast until edges are golden and center is tender, about 25-35 minutes. Roasting time will vary depending on how thick the cauliflower is cut.
- For the sauce: In a food processor, blend cilantro, fresh lime juice, garlic, and 2 tablespoons oil. Sauce should be the consistency of yogurt, add water if needed. Add cayenne pepper and salt to taste.
- Transfer cauliflower to serving platter and spoon sauce over. Sprinkle with toasted sesame seeds. Alternatively, serve with sauce on the side.