Roasted Cauliflower with Cilantro Cream

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.       
  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    35 minutes

  • Course

    Side Dish

You’ll Need...

Everyday Foil



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.

Cilantro Cream
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.