Roasted cauliflower is one of my favorite vegetables when the weather gets cold. I could seriously eat an entire bowl of this and call it a day.
To change things up from my usual recipe, I added some lime juice, a little zest and finished it with cilantro. The results were wonderful! Try this as a side with pork, steak, chicken or lamb.
Cilantro-Lime Roasted Cauliflower
Servings: 4 • Size: 1 1/2 cups • Points +: 4 pts • Smart Points: 3
Calories: 133 • Fat: 11 g • Carb: 9 g • Fiber: 4 g • Protein: 3 g • Sugar: 0 g
Sodium: 46 mg (without salt) • Cholesterol: 0 mg
Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil.
Season with cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Remove from the oven, squeeze with lime juice and top with lime zest and cilantro; serve warm.