Tuesday, May 13, 2014

2-on-Tuesday: Lime and Cilantro Cauliflower

On #MeatlessMonday, Olena at ifoodreal.com had me at "lime and cilantro." 

Whether as a side or a vegetarian entree, this is a low calorie, high flavor dish and pairs well with homemade salsa and oven-baked tortilla chips!

Ditch the cheese and you've got a totally plant-based, vegan meal!

Lime & Cilantro Cauliflower

1 large cauliflower head, chopped into bite size pieces
2-3 Limes, zest & juice
4 (or more!) Garlic Cloves, crushed or coarse chopped
1/2 to 1 cup Cilantro, rough chopped or snipped with kitchen shears (save some for the garnish)
1 teaspoon Ground Cumin
1/4 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1+ cup Colby Jack or Fiesta Blend Cheese, shredded
**optional: 1/2 to whole Avocado, diced
**optional: drizzle of olive oil

  • Preheat oven to 425 degrees. In large bowl, toss cauliflower with lime zest and juice, garlic, cilantro, cumin, salt, pepper and olive oil, if using. 
  • Let sit to marinate from 10 minutes to overnight.
  • Transfer cauliflower into baking dish (no need to oil). I used a small casserole, 8x11, but a 9x11 would work just fine.
  • The bits of marinate clinging to the bowl will be used, as additional fresh garnish.
  • Bake 15 minutes. Remove from oven and top with the clingy bits of marinate and cheese.
  • As cheese melts, top with additional cilantro ...and avocado.
  • Serve immediately!
Mmmm! Go #playwithyourfood!

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