ROASTED CAULIFLOWER & CILANTRO-LIME SAUCE RECIPE

by | 2018 | Carrot, Cauliflower, Cayenne Pepper, Celery, Cumin, Food, Garlic, Grape, Jalapeno Pepper, Lime, Onion, Paprika, Parsley, Pepper, Sea Salt, Sesame Seed, The Lills

When the two of us visited Las Vegas, we had an incredible vegetarian meal at Nobu, a fine-dining Japanese restaurant. We adored the creative veggie sushi and sashimi, but we most enjoyed the roasted cauliflower with jalapeño peppers. It was so amazing that we decided to make our very own version with a few twists. See our recipe below!

Roasted Cauliflower & Cilantro Lime Sauce | The Lills

Roasted Cauliflower Recipe:

  • Wash and separate the cauliflower into small bite-sized florets
  • Toss the florets in a large bowl with 2 tablespoons of grapeseed oil
  • Add the coriander, black pepper, sea salt, cajun seasoning, white sesame seed, black sesame seed and toss well
  • Bake the florets on a baking sheet at 450 F for 15 minutes or until the tops are browning
  • For the sauce: In a blender, blend a peeled lime, 2-3 tablespoons of grapeseed oil, vegetable stock, a dash of cumin, coriander and cayenne pepper, a peeled garlic clove, chopped cilantro and chopped parsley
  • Strain the sauce through a fine mesh strainer
  • Evenly pour the sauce over the cauliflower
  • Top with freshly sliced or diced jalapeño pepper for extra heat (optional)
  • Serve warm with a small sprinkle of fresh chopped cilantro and parsley

Roasted Cauliflower Ingredients:

  • 3/4 head of organic cauliflower
  • 5 tablespoons organic grapeseed oil
  • 1 organic lime
  • 1 clove of organic garlic
  • Dash of organic organic ground cayenne pepper
  • Dash of cajun seasoning (ground chili, onion, garlic, paprika)
  • Dash of organic ground coriander
  • Dash of organic ground cumin
  • Organic ground black pepper to taste
  • Organic ground sea salt to taste
  • 2 tablespoons chopped organic parsley
  • 2 tablespoons chopped organic cilantro
  • 1 tablespoon organic white sesame seeds
  • 1 tablespoon organic black sesame seeds
  • 2 tablespoons organic vegetable stock (onion, carrot, celery)
  • 1/2 sliced or diced jalapeño pepper (optional)

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