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Roasted Cauliflower With Chile, Cilantro & Lime

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“From the Red Chile Bible: Southwest Classic & Gourmet Recipes by Kathleen Hansel, Audrey Jenkins adapted by Richard McGary @”
1hr 10mins

Ingredients Nutrition

  • 1 large head cauliflower
  • 3 garlic cloves, minced
  • 1 tablespoon red new mexico chile powder (can sub ancho or chipotle chile powder)
  • 12 teaspoon crushed dried red chili pepper
  • 1 teaspoon cumin seed, toasted and ground (or McCormick Gourmet Collection Ground Cumin, Roasted)
  • 4 tablespoons olive oil
  • 14 cup cilantro leaf, chopped
  • 12 lime, juiced
  • salt


  1. Preheat oven to 325°F.
  2. Separate the cauliflower and cut into florets. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil and toss gently to mix together and coat well.
  3. Spread the seasoned cauliflower in a shallow roasting pan. For ease, line the pan with foil or parchment paper.
  4. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven.
  5. Dress with lime juice. Sprinkle over with chopped cilantro leaves.

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