ROASTED CAULIFLOWER IN A CREAMY CILANTRO LIME SAUCE

When it comes to whipping up something delicious, you can’t go wrong with roasting. One of my all-time favorite cooking methods, roasting boosts up the flavor of a variety of foods. I cannot say this enough... I love roasting vegetables. I've said it before, and I'll say it again, Cauliflower is one of my favorite vegetables. This scrumptious roasted cauliflower recipe takes the flavor of a basic cruciferous vegetable to a whole new level.

I've made a recipe before that was a rendition of the Cauliflower dish at one of my favorite restaurants in Los Angeles, Bar Ama. I tried to make it a healthier, vegan version and it was AMAZING! But you know when the flavor of a dish stays on your mind and you really want that specific taste, well, that's what happened. I really wanted to attempt and recreate the original version. So, I started playing with the ingredients and voila, perfection. My guests couldn't get enough & neither will you!

Ingredients:

Cauliflower

• 1/4 cup extra-virgin olive oil

• 1 large head cauliflower, cored and separated into small florets

• 1 teaspoon salt

• 1 tablespoon turmeric

• 1 teaspoon Aleppo pepper

• 1 teaspoon black pepper

• 1/2 lime, juiced

• Pam or any non-stick cooking spray

Sauce

• 1/4 cup unsalted raw cashews

• 1 cups packed cilantro leaves

• 2 garlic cloves

• 1 tablespoon lemon zest

• 1/4 jalapeno, deseeded

• 1/4 cup extra-virgin olive oil

• 1/4 cup crumbled cotija cheese

• 1/4 teaspoon salt

• 1 lime, juiced

• 1/2 cup cilantro, minced

Directions:

1. Preheat the oven to 350 degrees F.

2. Place the cashews on a rimmed baking sheet and bake for 5 minutes.

3. Transfer the cashews blender or food processor.

4. Increase the oven temperature to 450 degrees F.

5. In the bowl of the blender or food processor with cashews, add the garlic, lemon zest, jalapeno, and olive oil and process until the mixture is smooth and emulsified, about 3 minutes.

6. Add the cilantro, 1/4 cup of Cotija cheese, and the salt and pulse until a chunky purée forms, about 5 minutes more.

7. Cook the cauliflower: In a bowl, mix together olive oil, salt, Aleppo pepper, black pepper, turmeric, and lime juice.

8. Pour mixture over the cauilflower florets.

9. Place on a baking tray and spray them with the Pam or cooking spray. (Trust me this is my secret and works beautifully!)

10. Bake for 45-50 minutes until they are cooked through, tender, and toasted. (It should have browning on it, but be careful not to burn them.)

11. Remove from oven and let cool for 15 minutes.

12. In another large bowl, take about 1 cup of the sauce and add water to dilute/liquify the sauce to your desired consistency. (It shouldn't be thick or too watery. It should be able to cling and cover the cauliflower florets. I used a little less than a 1/4 cup.) Mix well.

13. Add the cooled cauliflower florets, cilantro, and juice of 1 lime (with pulp, if possible) to the bowl.

14. Mix well to make sure all the florets are coated in the sauce. (If necessary or desired, you could add more sauce, just make sure to dilute it.)