Spiced Roasted Cauliflower
Spiced roasted cauliflower finished with lime juice and fresh cilantro. Serve this flavorful vegetable side dish as an accompaniment to your favorite Tex-Mex main courses or in vegetarian tacos with your favorite toppings! We also love serving it in burrito rice bowls alongside our favorite Instant Pot black beans.
Equipment
Ingredients
- 1 large head of cauliflower (roughly 2½ lbs)
- 3 tablespoons extra virgin olive oil or a touch more if needed
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon ground paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- ½ lime for squeezing
- small handful fresh cilantro leaves finely chopped
- flaky sea salt for sprinkling (optional)
Instructions
- Note: If possible, allow the cauliflower to come to room temperature prior to roasting. Cold ingredients stall the caramelization process. Preheat the oven to 450°F (230°C) with a rack in the center position.
- Trim and cut the cauliflower into medium-large florets and set aside. In a large mixing bowl, combine the olive oil, salt, cumin, chili powder, garlic powder, paprika, coriander, and black pepper and whisk to combine. Add the cauliflower florets to the bowl and using your hands (or a large mixing spoon), gently toss the florets in the oil mixture until the florets are evenly coated.
- Transfer the florets onto a half sheet pan, spreading them into an even layer so that the florets are not touching one another. Flip the florets so that any flat sides are facing down on the pan. This will improve caramelization during roasting.
- Roast the cauliflower until deeply caramelized, about 25 to 30 minutes, checking and flipping the florets after 15 minutes or so. Transfer the roasted cauliflower to a large serving platter and squeeze the juice of ½ lime evenly over the florets. Garnish with chopped cilantro and a light sprinkling of flaky sea salt. Serve immediately.
Tips for Success:
- If you do not have these spices on hand, I've prepared a similar version of this dish with high-quality (no salt added) taco seasoning as an easy substitute.
Serving: 1serving, Calories: 100kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 591mg, Potassium: 39mg, Fiber: 1g, Sugar: 1g, Vitamin A: 339IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg