Mexican Street Cauliflower
Serves 4-6
Ingredients
- 2 large cauliflowers
- Juice from 1/2 lime
- 2 tbsp maple syrup
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp sea salt (optional)
- 2 medium-sized avocados
- 3 tbsp freshly squeezed lime juice
- 5-6 cilantro leaves
- 3-4 tbsp water, more if needed
- 1/2 tsp sea salt (optional)
Instructions
Preheat your our oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
Remove the leaves and trim the stem of the cauliflower so that the cauliflowers can sit flat. Slice each cauliflower vertically into thick “steaks” about 1 to 1.5 inches thick. Some florets will likely fall off, which can be roasted alongside the steaks. Arrange the cauliflowers steaks on the prepared baking sheet.
In a small bowl, whisk together the lime juice, maple syrup, chili powder, garlic powder, onion powder, and ground cumin, and sea salt (if desired). Using a brush or your hands, coat the cauliflower steaks and any loose florets evenly with the spice mixture.
Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown on the edges, flipping halfway through the cooking time to ensure even roasting.
While the cauliflower is roasting, prepare the creamy avocado-cilantro sauce. In a blender or food processor, combine the avocados, lime juice, cilantro leaves, water, and sea salt (if desired). Blend until smooth and creamy, adding more water as needed to reach the desired consistency.
Once the cauliflower steaks have finished roasting, remove them from the oven and let them cool slightly. Serve the cauliflower steaks immediately drizzled with the creamy avocado-cilantro sauce. Enjoy!
Lemon Balm Kitchen curates the best healing recipes from around the web. This recipe is sourced from Medical Medium 💖 Here you can find a link to the original recipe or check out their social media.