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Roasted Cauliflower with Lime Dressing
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
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Roasted cauliflower with lime dressing.
Learn how to make the easiest and best-roasted cauliflower with only a few steps. Light, crisp, and caramelized, it makes for a delicious vegetarian side dish to any meal.
Fall is here and the Holiday season is just around the corner. This is the time of year to start assembling all your favorite recipes and adding a new one here and there.
This roasted cauliflower recipe is a winner in my book. Easy to prepare, less than 30 minutes. It can be made the day before a big gathering, freeing you to enjoy your company. How fantastic is that?
I really enjoy roasting vegetables, and cauliflower is one of my favorites to prepare. Easy to work with, and foolproof, so many seasonings to play with. An open canvas.
Our local market had beautiful cauliflower assortments and decided to change things a bit, meaning straying from the usual white and this time cooking with an orange one. Same flavor, just different color. I guess more festive for me.
How to Roast Cauliflower
- First of all your oven must be ready to go and be hot, no less than 400 degrees F. You want to create a nice browning and crispy florets.
- Wash your cauliflower and dry it thoroughly. This step will help accelerate the crisping process.
- I like to take each floret and either to quarter them or halve them. Whichever direction you are cutting them, just have them all the same size. I like to slice them, however, if you choose to break them apart, it is perfect as well.
- Either you can season them on a cookie sheet or if you prefer, in a bowl. Whichever direction you select to season your cauliflower ear, make sure that they all are nicely covered.
- I add lime or lemon juice for two reasons. Once, to keep them moist. The second is that the lemon and or lime will remove some of the smell appropriated to the cauliflower. Smell that is not particularly liked.
- Roast in the preheated oven and turn over once.
- Leave space in between the florets and do not overcrowd them or they will not brown and crisp around the edges.
- Do use the core and greens. Slice the core into rounds and roast them alongside the florets. You can always use them in soup at a later time by freezing them.
Lime Dressing
You can enjoy this wonderfully tasty lime dressing with so many roasted vegetables: Carrots, broccoli, Brussels Sprouts, fennel, and even tomatoes.
Grating the garlic will enhance the essence of the garlic. Beware as it may be a bit strong. Adjust to your liking.
It will store well in the refrigerator for up to a week.
Roasted Cauliflower Variations
- Spice things up a bit with cumin, coriander, turmeric, capers, and pine nuts.
- Some lemon zest with fresh tarragon, as I have it here which you can substitute with fresh parsley, fresh thyme, or minced fresh rosemary.
- Freshly grated Parmesan cheese sprinkled over the florets the last 5 minutes of baking, or until the cheese is melted.
A few suggestions
To enjoy this upcoming Thanksgiving as well as all year long:
Brussels Sprouts with Bacon and Shallots
Warm Potatoes with Cilantro and Lime
Equipment used to prepare this recipe
Nutrition Facts
Roasted Cauliflower with Lime Dressing
Amount Per Serving
Calories 291
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 110mg5%
Potassium 490mg14%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 84mg102%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Cauliflower with Lime Dressing
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
Ingredients
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1 large orange cauliflower head, florets cut off the stump and sliced in half
-
1 lime juiced
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salt and pepper
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3 tablespoons olive oil
LIME DRESSING
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juice from 2 limes
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¼ to ⅓ cup of olive oil
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1 garlic clove, peeled and grated
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1 tablespoon mustard
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1 tablespoon mayonnaise
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salt to taste
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Fresh tarragon, finely chopped
Instructions
-
Preheat oven to 400F.
-
In a bowl add all the cauliflower florets with the lime juice, salt and pepper, and olive oil and mix well. Transfer the cauliflower florets to a cookie sheet and bake in the hot oven for 25 minutes.
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Meanwhile in a bowl combine the lime juice, garlic, mustard, mayonnaise, and olive oil. Stir and add more oil if too pungent. Season to taste. (This dressing can store well in the refrigerator for up to a week)
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Place the cauliflower florets in a bowl and add the mustard lime dressing to your liking. Add the fresh tarragon and serve.
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Serve either warm or at room temperature.
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I loved roasted cauliflower… this looks so delicious
Thank you! It sure was.
I love the lime dressing in this roasted cauliflower! It was so delicious and really gave it a delicious punch!
I use lime and lemon often as not only love it but enjoy how it emphasizes every flavor.
Thank you for stopping by my corner of the web.
I love the beautiful yellow color in this Roasted Cauliflower it is absolutely stunning and delicous.
Thank you, Gabriela! We just love it and the orange cauliflower once out of the oven takes on this gorgeous golden yellow color.
Thank-you! I loved this dressing. I also love roasted veggies. So good.
Thank you, Linda! I am happy you love it.
this roasted cauliflower is so good and easy to make! we enjoyed it.
Thank you, Jean! I am happy you tried and enjoyed it.
Cauliflower is such a super ingredient you can do so much with it! This looks tasty
I believe cauliflower is one of the most versatile vegetables. It tastes well with all sorts of sauces, spices and herbs.
Thank you for stopping by my corner of the web.
I absolutely love how sweet and delicious cauliflower gets when roasted. The lime dressing with bright and fresh. Delish!
Thank you! It has become one of our favorite dishes, quick and easy.
What an easy and delicious recipe! So yummy 👌
Thank you, Colette.
I love this garlicky, lemony dressing and all the instructions and tips on how to bake cauliflower properly! I have to try this weekend:)
You will love it. So easy and so delicious.
Enjoy!