Get ready to transform your ordinary vegetable side dish into a mouthwatering sensation that will make your taste buds dance! This Roasted Cauliflower and Poblano Pepper recipe is not just another boring vegetable recipe - it's a flavor explosion that combines the subtle sweetness of roasted cauliflower with the smoky heat of poblano peppers. Perfect for those looking to add some excitement to their healthy eating routine, this dish promises to turn even the most reluctant vegetable eaters into true believers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 poblano pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly and pat dry with paper towels. Cut the cauliflower into evenly sized florets, aiming for roughly 1-
- 5 inch pieces to ensure uniform roasting.
- Carefully remove the stem and seeds from the poblano pepper. Dice the pepper into small, uniform pieces approximately 1/2 inch in size.
- In a large mixing bowl, combine cauliflower florets and diced poblano pepper. Drizzle olive oil over the vegetables, then sprinkle cumin, salt, and black pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings. Use a spatula or your hands to mix, making sure each piece is well-seasoned.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- Remove from the oven when cauliflower edges are golden brown and crispy, and poblano peppers are slightly charred.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow flavors to meld and cool slightly.
- Transfer to a serving dish and optionally garnish with fresh cilantro or a squeeze of lime juice for added brightness.
Tips
- Size Matters: Cut your cauliflower florets and poblano peppers into uniform sizes to ensure even roasting and consistent texture.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer to achieve maximum caramelization and crispy edges.
- High Heat is Key: Roasting at 425°F helps create those delicious golden-brown edges and brings out the vegetables' natural sweetness.
- Seasoning Secrets: Massage the olive oil and spices thoroughly to ensure every piece is well-coated for maximum flavor.
- Optional Enhancements: Experiment with additional spices like smoked paprika or add a sprinkle of cotija cheese for extra Mexican-inspired flair.
- Serving Suggestions: This versatile dish can be served as a side, mixed into salads, or used as a filling for tacos and grain bowls.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 14g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
