- 1 head cauliflower, washed and trimmed into 1 inch slices.
- 1 cup chipoltle mayo
- 1 clove garlic, finely minced
- 1 tablespoon DAH Tahitian Lime Olive Oil
- 1 teaspoon DAH French Onion and Roasted Red Pepper Herb Blend
Pre-heat oven to 425 degrees. Place Deep Flexiflat on Perforated Baking Sheet. Place slices gently on Deep Flexiflat to prevent them from separating. In a small bowl, mix together the remaining ingredients. Spread chipotle mixture evenly on each slice. Roast until tender crisp - approximately 25 minutes. NOTE: If desired, substitute greek yogurt for mayo and mix in 1 chipotle pepper in adobo sauce, minced.