This cauliflower recipe is perfect for a picnic. Served hot or cold, it’s spicy, refreshing and crunchy all at the same time.

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1 large head Cauliflower
3 cloves garlic, mince
1 Tbsp Red New Mexico Chile Powder (substitute Ancho if needed)
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste


Preheat oven to 425 F. 

Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chili powder, crushed chili, cumin, salt & olive oil and toss gently to mix together and coat well. Spread the seasoned Cauliflower in a shallow roasting pan. Roast 30 minutes or until tender and browned, stirring once after 15 minutes.

When done, remove from oven and dress with fresh lime juice and cilantro.

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