Roasted Cauliflower with Cilantro Aioli

Roasted cauliflower is the perfect comfort food for a cold weather meal. The addition of smoked paprika gives this side dish depth and a slightly smoky flavor that compliments the robust taste of cilantro and garlic.    Marian Tobin-Hardy, Naturally Well By The Sea Health Retreat, Florida

Roasted Cauliflower Steaks with Cilantro Aioli
Naturally Well By The Sea is an all-inclusive wellness destination resort program and spa, operating within The Marriott Residence Inn located in Pompano Beach / Fort Lauderdale, Florida. This dish is courtesy of the founder, Marian Tobin-Hardy. Roasted cauliflower is the perfect comfort food for a cold weather meal. The addition of smoked paprika gives this side dish depth and a slightly smoky flavor that compliments the robust taste of cilantro and garlic.
Courtesy of:
In: Vegetarian
Recipes: Entrees
Serves: 2-4
Ingredients
Roasted Cauliflower
  • 1 large head of organic cauliflower, core and leaves removed and sliced into 1/4 inch slices vertically
  • 1 large clove garlic, finely minced
  • 2 tablespoons extra virgin olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon or more smoked paprika
  • Himalayan salt and cracked pepper to taste
Cilantro Aioli
  • ½ cup Veganaise®
  • 1 large clove garlic, finely minced
  • Zest of 1 organic lemon
  • Juice of 1 organic lemon
  • 2 tablespoons coarsely chopped organic cilantro
  • Himalayan salt and cracked pepper to taste
  • Additional cilantro for garnish
Method
  1. Preheat oven to 425 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Place sliced cauliflower on the baking sheet and drizzle with oil and gently brush, attempting to keep the steaks or florets as intact as possible.
  4. Add minced garlic and sprinkle generously with garlic powder, paprika, salt and pepper.
  5. Drizzle with a little more olive oil, salt and pepper.
  6. Bake on lower rack of oven for 20 minutes. Gently turn steaks over and bake an additional 10 minutes or until golden.
  7. While cauliflower is baking, whisk together the aioli and set aside.
  8. Arrange roasted cauliflower on a heated serving platter and drizzle with half the aioli. Garnish with chopped cilantro. Serve with remaining aioli for individual portions.
Notes
We like the vegetable sliced "steak style" but for simplicity, you can just as easily chop the cauliflower into florets and pieces and toss it with the oil and spices it in a bowl, and then spread on the cookie sheet for roasting.
 


March 1, 2016 |

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