This roasted cauliflower recipe is super easy but is packed with cilantro, lime and garlic flavor - elevating the basic roasted cauliflower to something truly special!
- 1 head cauliflower (about 2 1/4 pounds/1 kg before trimming), cut into small florets (see notes 1 - 2)
- 1/3 cup (73 g) mayonnaise
- 2 tablespoons fresh lime juice (see note 3)
- 1 teaspoon kosher salt, or to taste, plus more for sprinkling (see note 4)
- 1/2 teaspoon black pepper
- 3 large or 4 small cloves garlic, minced
- 1/3 cup (19 g) chopped cilantro
- optional garnish: lime wedges
- Preheat oven to 425° F/220° C.
- Whisk together mayonnaise, lime juice, garlic, kosher salt and pepper in a large bowl. Add in the cauliflower florets and toss together until the cauliflower is well coated in the mayonnaise mixture (you should see no dry patches left on the cauliflower).
- Spread the cauliflower out evenly on a baking sheet lined with parchment paper. If there is any remaining mayonnaise dressing in the bowl, pour it over the cauliflower.
- Roast for 20 minutes in the preheated oven. Take out the baking sheet and stir the cauliflower well so the remaining dressing is redistributed on the cauliflower pieces. Spread the cauliflower out evenly and put the baking sheet back in the oven for another 10 - 15 minutes, or until the cauliflower is browned and cooked through.
- Remove the baking sheet from the oven and sprinkle the cauliflower with the chopped cilantro. Toss the cauliflower on the pan to evenly distribute the cilantro. Taste a piece of the cauliflower, and if it needs it, lightly sprinkle the cauliflower with a bit more salt (recommendation - use flaky sea salt!) and serve immediately with lime wedges as a garnish.
Aim for florets that are about 1 1/2 - 2 inches in size. If the florets are slightly smaller or larger, you may need to adjust the cook time slightly.
If you are using pre-cut cauliflower florets, you will need about 6 cups.
For a more intense lime flavor, you can increase the amount of lime juice from 2 tablespoons up to 3 tablespoons.
Kosher salt is coarse grained; if you want to substitute fine grain salt, reduce the amount used in the dressing from 1 teaspoon to 3/4 teaspoon (or, add salt to taste). For finishing the dish, flaky sea salt is a nice touch. If you don't have flaky sea salt, just a light sprinkle of the same salt used for the dressing will also work!
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/4 recipe
- Calories: 145
- Sugar: 1.8 g
- Sodium: 613 mg
- Fat: 13.4 g
- Saturated Fat: 2 g
- Carbohydrates: 5.6 g
- Fiber: 1.9 g
- Protein: 1.6 g
- Cholesterol: 7 mg
Keywords: roasted cauliflower, cilantro lime cauliflower, cilantro lime roasted cauliflower