Roasted Cauliflower with Lime Dressing
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?
Ingredients
- 1 cauliflower, florets cut off the stump and sliced in half
- 1 lime, juiced
- salt and pepper
- 3 tablespoons olive oil
LIME DRESSING
- 2 limes, juiced
- ¼ cup olive oil
- 1 garlic, peeled and grated
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- salt, to taste
- 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.
- 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)
- Place the cauliflower florets in a bowl and add the mustard lime dressing to your liking. Add the fresh tarragon and serve.
- Serve either warm or at room temperature.
Notes
- Garlic: To enjoy the pure essence of the garlic minus the bitter chunks of chopped garlic, which to me are not the most pleasant to bite into, grating it is my solution. The grating brings out all the natural oils and enhances the olive oil and lime to a new taste level.
- Beware, as it may be a bit strong. Adjust to your liking.
Nutrition
Calories: 291kcal | Carbohydrates: 13g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 490mg | Fiber: 4g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 84mg | Calcium: 52mg | Iron: 1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.