This recipe immediately caught my attention ~ 2 of my favorite veggies, cauliflower and corn!
I was really surprised with the goodness of this recipe the first time I tried it, and thought it was a tasty mix of ingredients. The recipe is adapted from the “Heart Association Cookbook.” I’ve made it with corn on the cob roasted in the oven; corn roasted in husks on the grill, and canned corn also. Use whichever method you prefer, it’s good any method.
The recipe calls for cooking the cauliflower in chicken broth for added flavor, but what I really like in this dish are the seasonings ~ chili powder and lime which compliment the cauliflower and corn perfectly, (I added more chili powder), plus pimentos for color.
It’s a delicious way to enjoy fresh cauliflower and corn. I hope you like it too!
Cauliflower and Roasted Corn with Chili Powder and Lime
2 ears of corn, husks and silk removed
4 cups of cauliflower (about ½ medium head)
¼ cup fat-free, low-sodium chicken broth
2 ounce jar diced pimentos, drained
1 tablespoon fresh lime juice
1 tablespoon light margarine
¼ teaspoon chili powder
¼ teaspoon salt
½ teaspoon seasoned pepper
Preheat oven to 400 degrees.
Place corn on baking sheet and roast, uncovered for 15 minutes.
Let cool for 5-10 minutes before slicing off cob, and set aside.
In a large saucepan, cook cauliflower in broth until almost tender.
Meanwhile, in a small bowl, stir together the remaining ingredients.
Stir the pimento mixture and roasted corn into the cauliflower.
Cook over medium-low heat for 1-2 minutes until warmed through and cauliflower is tender.
Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!