Mexican Street Cauliflower

Roasted and spiced cauliflower steaks drizzled in a creamy and refreshing avocado-cilantro sauce. Serve this Mexican-inspired recipe as a side dish or a light main alongside side dishes of your choice.

Cauliflower contains the trace mineral boron and supports the entire endocrine system.

Avocados possess anti-inflammatory compounds that have an aspirin-like quality without thinning the blood; this reduces narrowing and swelling of the digestive tract.

Mexican Street Cauliflower

Ingredients:

• 2 large cauliflowers
• Juice from ½ lime
• 2 tbsps pure maple syrup
• 2 tsps chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp sea salt (optional)

Creamy Avocado-Cilantro Sauce:

• 2 medium-sized avocados
• 3 tbsps freshly squeezed lime juice
• 5-6 cilantro leaves
• 3-4 tbsps water, more if needed
• ½ tsp sea salt (optional)

Directions:

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 cauliflower 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 to 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!

Serves 4-6

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Categories: New Recipes, Lunch & Dinner, Grain Free, Nut & Seed Free, Sauces, Dips & Condiments, Mexican Inspired, Side Dishes, Main Dishes

This item posted: 10-Dec-2024

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