Roasted Cauliflower with Cilantro Cream
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 6
- Course: Side Dish
Cutting cauliflower into slices allows you to evenly roast and caramelize both sides. Serve your cauliflower “steaks” with homemade Cilantro Cream to complete the meal.
Reynolds Kitchens tip
For cauliflower florets rather than slices, remove leaves from cauliflower. Break into florets. Roast as directed. Serve with Cilantro Cream and additional cilantro, if desired, as directed.
- Reynolds Wrap® Aluminum Foil
- 2 1-1/2-pound heads cauliflower
- 1 tablespoon olive oil
- Cilantro Cream (below)
- 2 tablespoons fresh cilantro leaves (optional)
Preheat oven to 375°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Remove leaves from the cauliflower. Carefully trim stem ends, leaving core intact so florets are still attached. Cut 3/4- to 1-inch-thick slices crosswise through the core of each cauliflower head. Place the slices on the prepared baking sheet and drizzle with olive oil.
Bake 35 minutes, or until cauliflower is tender and golden brown.
Top roasted cauliflower with Cilantro Cream. Garnish with cilantro, if desired.
In a small bowl, combine 1 8-ounce carton sour cream, 1/4 cup chopped fresh cilantro, the zest and juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Makes 1-1/4 cups.
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