Kirk Castro


Brief articles on how to step up your cooking game

Recipe: Roasted Cauliflower with Lime Crema


Roasted Cauliflower with Lime Crema, Pickled Raisins, and Roasted Pepitas

What you’ll need: 
This seems like a lot, but you probably have most of it in your kitchen already

  • ½ cup Raisins

  • ½ cup Golden raisins

  • 1 cup White wine vinegar

  • ½ cup Sugar

  • ½ cup Pepitas

  • 1 head of Cauliflower

  • ½ cup of breadcrumbs

  • 2 cloves of garlic, minced

  • Olive oil

  • Salt & Pepper (always)

  • Smoked Paprika

  • Cumin

  • Garlic Powder

  • Onion Powder

  • Chili Powder

  • Cayenne

  • Ground Chipotle Pepper

  • 8 oz Sour cream

  • 2-3 oz Heavy cream

  • 1 lime

  • Cilantro finely chopped

  • Cotija Cheese



For the Pickled Raisins:
You can prep these easily a week in advance, or longer. Store in fridge.

  1. In a bowl add both the raisins and mix with your hand to combine.

  2. Add to a heatproof jar and set aside

  3. In a pot over medium-high heat, add the vinegar and the sugar and bring to a boil stirring occasionally

  4. Once the mixture is boiling, pour over the raisins and set aside to cool at room temp with no lid on

  5. Once cooled you can store in the fridge. If you are making this the same day, you can make this first, and then continue on making the rest of the dish and the raisins will be cool enough to plate by the time the rest of the dish is finished.

For the Pepitas:
You can prep these easily a week in advance, or longer. Store in fridge.

  1. In a small bowl, mix pepitas with olive oil, and salt

  2. Spread out on a baking sheet and bake at 325 for about 10 mins until golden

For the Cauliflower:

  1. Preheat your oven to 425° f and break down a head of cauliflower cutting into chunks 1-2 inches in size. Set in a large bowl and toss with olive oil

  2. In another large bowl add breadcrumbs, salt & pepper, minced garlic and...

    1. All of these spices in your preferred quantities. [Intensity of flavor] The higher the intensity the less you should use relative to the other spices and vice versa: Smoked Paprika [med-low], Cumin [med-high], Garlic Powder [high], Onion Powder [med-low], Chili powder [high], Cayenne [high], ground chipotle pepper [high]

      1. This is my holy combination of spices. I use this in a bunch of stuff. I never measure these spices, but rather use them in different quantities to make things more garlic-y, cumin-y, spicy, etc.

  3. Mix all breadcrumb and spice mixture until evenly distrubted

  4. Add cauliflower and toss to coat. The breadcrumbs and spices will get lodged in the nooks and crannies on the cauliflower and add nice crunchiness.

  5. Spread out on a cookie sheet and bake for 15-20 mins. Keep an eye on them. We want nice dark color in spots, but not blackened. We’re cooking these at a high heat so they can turn quickly if you lose track. I set a timer for 10 mins initially, and then 5 mins subsequently as needed.

While the cauliflower is cooking, make the lime crema:

  1. In a bowl mix the sour cream, 3-4 oz of heavy cream, the zest and juice from 1 lime (should be about 1 ½ - 2 oz), some of the cilantro, and a pinch of salt

  2. Taste, and make adjustments as necessary (ALWAYS TASTE YOUR FOOD)

  3. Mix to combine

You may have noticed I didn't add pickled fresnos. It’s winter here in Seattle, and they gon. You can google Pickled Fresno Chilis, and add them if you’d like. They are a great addition.

To plate:
This quantity might be best served across 2 large plates, and allow everyone to collect what they want onto their own plates.

  1. Spread a layer of the lime crema on the plate

  2. Add roasted cauliflower in a beautiful pile in the middle

  3. Scatter raisins and pepitas all around the plate (and fresnos if you made those)

  4. Sprinkle with Cotija cheese, cilantro, and additional dashes of smoked paprika

  5. Sprinkle some finishing salt like Maldon Salt Flakes, and fresh ground pepper around the plate.

  6. Serve immediately



You may notice that there are no raisins in these pictures. That's because I forgot to put them on for these pictures. I'm sorry ok, calm down.

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