Food

A place to share what you're cooking and eating on Farcaster.

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.

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)