When stored properly in an airtight container in the refrigerator, this dish will be good for up to 3 days. To reheat, just place it in a 350°F oven or microwave until the desired temperature.<\/p>" } } , { "@type": "Question", "name": "How can I prevent roasted cauliflower from becoming mushy?", "acceptedAnswer": { "@type": "Answer", "text": "
After you rinse the cauliflower florets, dry them well. Then when you arrange them on the sheet pan, be sure not to cram them together. Give them some space. Otherwise, the cauliflower will steam, and it’s the steaming that will cause the mushiness.<\/p>" } } , { "@type": "Question", "name": "What should I serve with Chile-Lime Roasted Cauliflower?", "acceptedAnswer": { "@type": "Answer", "text": "
This roasted cauliflower is excellent with pretty much any main dish that includes chicken, pork, beef, lamb or seafood. Try it with some of our favorite recipes such as Paprika Chicken Thighs with Brussels Sprouts<\/a>, Almond-&-Lemon-Crusted Fish with Spinach<\/a>, Cranberry-Rosemary Stuffed Pork Loin<\/a> and Pan-Seared Strip Steak<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How do you cut cauliflower into florets?",
"acceptedAnswer": {
"@type": "Answer",
"text": " For perfectly cut florets<\/a>, start by placing the cauliflower head stem-side up and slicing through the stem and crown. Then, lay the cauliflower on its side and cut lengthwise through the core to create wedges. Repeat with the other half and cut each half into thirds, keeping the core intact to hold the florets together. Finally, remove the core and break the florets into your desired size.<\/p>"
}
}
]
} ] }
]