Coconut Roasted Cauliflower Wedges With Cilantro and Lime
Fat wedges of cauliflower stay meaty when roasted. I really like this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here.
Serves 4 to 6
- 1 head cauliﬂower, leaves discarded, bottom trimmed
- 1 tablespoon coconut oil, warmed just until liquid
- Jacobsen flake finishing sea salt
- 2 tablespoons ground coriander
- 1/2 red ﬁnger chile, sliced
- 1/2 lime
- Cilantro sprigs
- Freshly ground black pepper
Preheat oven to 400 degrees F.
Cut the cauliflower in half from top to bottom. Cut each half into four wedges. Put the wedges in a single layer on a rimmed baking sheet.
Spoon the coconut oil all over the cauliflower, letting it run down the sides. Sprinkle with salt, then dust with the coriander.
Roast until the cauliflower is very browned on top and bottom, about 30 minutes. Divide it among 4 to 6 serving plates.
Top with the chile and squeeze lime juice all over. Top with cilantro and season with salt and pepper. Serve hot or warm.
Reprinted from “Real Food Heals” by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen.