Makes 4 servings.

1 head Red Dog cauliflower, cut into small florets
⅓ cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon kosher salt, or to taste, plus more for sprinkling
½ teaspoon black pepper
3 large or 4 small cloves garlic, minced
⅓ cup Red Dog cilantro, chopped
Lime wedges for garnish (optional)

Preheat oven to 425° F.

Whisk together mayonnaise, lime juice, garlic, kosher salt and pepper in a large bowl. Add in the cauliflower florets and toss together until the cauliflower is well coated in the mayonnaise mixture (you should see no dry patches left on the cauliflower). Spread the cauliflower out evenly on a baking sheet lined with parchment paper. If there is any remaining mayonnaise dressing in the bowl, pour it over the cauliflower.

Roast for 20 minutes. Take out the baking sheet and stir the cauliflower well so the remaining dressing is redistributed on the cauliflower pieces. Spread the cauliflower out evenly and put the baking sheet back in the oven for another 10 – 15 minutes, or until the cauliflower is browned and cooked through.

Remove the baking sheet from the oven and sprinkle the cauliflower with the chopped cilantro. Toss the cauliflower on the pan to evenly distribute the cilantro. Taste a piece of the cauliflower, and if it needs it, lightly sprinkle the cauliflower with a bit more salt and serve immediately with lime wedges as a garnish.