Desert Rattler Fire-Roasted Cauliflower with Ancho-Honey Glaze

Golden, fire-roasted cauliflower tossed in a sticky ancho-chile and honey glaze, finished with silky lime crema, toasted pepitas, and fresh cilantro. Timoteo's award-winning Desert Rattler Rub adds bold Southwestern flavor and a lively kick of heat.

Serves 4–6

Prep 15 min

Cook 25–30 min

Ingredients

For the cauliflower

• 1 large head cauliflower, cut into generous florets

• 3 tbsp olive oil

• 1½ tsp Timoteo's Desert Rattler Rub

• ½ tsp kosher salt, optional and to taste

  
  

For the ancho-honey glaze

• 2 tbsp honey

• 1 tbsp ancho chile powder

• 1 tbsp fresh lime juice

• 1 tbsp melted butter

• 1 tsp apple cider vinegar

• 1 small garlic clove, minced

  
  

For the lime crema

• ½ cup Mexican crema or sour cream

• 1 tbsp fresh lime juice

• ½ tsp lime zest

• 1–2 tsp water, as needed

• 1tsp garlic

• 1 Tbsp honey

  
  

For garnish

• ¼ cup toasted pepitas

• 2 tbsp chopped cilantro

• Crumbled cotija cheese, optional

• Lime wedges

  
  

Instructions

1. Prepare the cauliflower. Preheat the oven to 450°F or heat a grill to medium-high. Toss cauliflower with olive oil, Desert Rattler Rub, and optional salt.

2. Fire-roast. Spread cauliflower in a single layer on a baking sheet or grill in a basket. Roast for 20–25 minutes, turning once, until tender with deeply caramelized edges.

3. Make the glaze. In a small saucepan, combine honey, ancho chile powder, lime juice, melted butter, vinegar, and garlic. Simmer gently for 2–3 minutes until smooth and lightly thickened.

4. Glaze the cauliflower. Toss the roasted cauliflower with the warm ancho-honey glaze. Return to the oven or indirect grill heat for 3–5 minutes until glossy and lightly caramelized. Watch carefully to prevent the honey from burning.

5. Prepare the crema. Whisk Mexican crema, garlic, honey, lime juice, and lime zest together. Add a little water for a smooth consistency.

6. Plate and finish. Spread lime crema across a serving platter. Arrange the glazed cauliflower over the crema and garnish with toasted pepitas, cilantro, optional cotija, and fresh lime.

Chef Tim's Tip

For an authentic Southwestern finish, roast the cauliflower over mesquite charcoal. Let the edges develop a deep char before glazing. The contrast between smoky cauliflower, sweet ancho honey, and cool lime crema makes this dish especially memorable.

Explore Timoteo's BBQ Sauces:

https://www.timoteospiceco.com/category/bbq-sauce

Shop Timoteo's Southwestern Spice Rubs:

https://www.timoteospiceco.com/category/spices

Timoteo's Spice Co. — Bold Southwestern Roots. Flavors Without Borders.