Roasted Cauliflower with Avocado-Cilantro Dip
It is the New Year, and eating healthy (or healthier) is always on my list of things to do. I'm not going to go crazy and take tortillas or hamburgers out of my life or anything, but less unhealthy snacks is a great start. I saw this recipe in 'Mexican Made Easy', and I thought, "What a delicious and healthy snack." I absolutely love any vegetable, especially when they are roasted. The cauliflower comes out almost sweet, and honestly I could have eaten every last one right off of the baking sheet. Then the Avocado-cilantro dip comes into play, which is really easy to make, and packed full of flavor. This dip would be a perfect addition to any vegetable tray.
Recipe courtesy of Marcela Valladolid's 'Mexican Made Easy'
- 1(2-pound) head cauliflower, cut into 1 1/2-inch florets
- 3 Tablespoons Olive Oil
- 1 Teaspoon dried Oregano, preferably Mexican
- Salt and Freshly Ground Black pepper
- 1 Hass Avocado,halved, pitted, and peeled
- 4 ounces cream cheese, at room temperature
- 1 serrano chile, stemmed and seeded
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Preheat the oven to 400 Degrees F
- Put the cauliflower, oil, and oregano in a bowl.
- Sprinkle with salt and pepper and toss to combine.
- Spread in a single layer on large baking sheet and roast turning occasionally, until tender and golden brown, about 30 minutes.
- Let cool and then transfer to a platter.
- Meanwhile, in the bowl of a food processor, combine the avocado,cream cheese, serrano, cilantro, and lime juice and blend until smooth and creamy.
- Season with salt and pepper.
Transfer to a small bowl and serve with the cauliflower for dipping.