True story: Hubs and I were fighting over the last bites... then mopping up the sauce, which we'd wished I'd made double of, with the crumbs and bits. This recipe is super simple and downright delectable. Do you need to like cilantro? Yes. And garlic. But, like I said, delicious with a capital D.
This makes an excellent meatless main for two people if paired with a salad, baked sweet potato, or even crusty bread. You'll want the bread to scoop up the extra sauce, anyhow.
BALSAMIC ROASTED CAULIFLOWER WITH LEMON CILANTRO SAUCE
Ingredients: 1 large head of cauliflower, 2 tbsp. olive oil, 2-3 tbsp. balsamic vinegar, sea salt, pepper, chili flakes (optional), 1/3 cup panko crumbs.
For the Lemon Cilantro Sauce: 1/4 cup olive oil, 2 tbsp. lemon juice, 1 tbsp. water, 1 tsp. minced garlic, 1/2 cup chopped cilantro.
1. Preheat the oven to 425*F. Break the cauliflower into florets and place it on a lined baking sheet. Drizzle with olive oil and balsamic vinegar, then salt and pepper to taste. Add chili flakes if you like. Roast for 15-20 minutes, until cauliflower is browned and just fork-tender.
2. While the cauliflower roasts, toast the panko crumbs in a dry pan over medium heat until golden, about 5 minutes. Set aside.
3. Make the lemon cilantro sauce by blitzing the ingredients in a blender until smooth. If the sauce isn't coming together, add a little water by the teaspoon.
4. Serve the cauliflower straight out of the oven, drizzled with the sauce, and sprinkled with the toasted panko crumbs.