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Recipe: Roasted Cauliflower with Red Chile, Cilantro & Lime


  • 1 large head Cauliflower
  • 3 cloves garlic, minced
  • 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
  • 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


  1. 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.
  2. Spread the seasoned Cauliflower in a shallow roasting pan.
  3. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
  4. When done, remove from oven.
  5. Dress with lime juice and chopped cilantro leaves.

We do a variation of this recipe using a combination of broccoli and cauliflower to which we add onions, as well. The onions add a little sweetness to the dish and keep it a little more moist. The broccoli roasts beautifully and the little florets pick up the little tidbits of garlic and chile powder. Give this a try.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8

Inspired By: Roasted Cauliflower with Red Chile, Cilantro & Lime