Chili Lime Roasted Cauliflower
Our spicy roasted cauliflower recipe combines perfectly roasted and browned florets, super flavorful spices, and fresh lime juice for an almost addictive cauliflower recipe! A must make! We both adore all the cauliflower recipes on Inspired Taste, and I’m thrilled to add another one to the collection. The vibrant color of this roasted cauliflower alone is a showstopper. But the real magic lies in the flavor: bold, a little spicy (or a lot, if you prefer), thanks to a mixture of my favorite spices. The trick to roasting cauliflower is to spread the florets out on your baking sheet so they are not touching each other. This way, the hot air surrounds them, and they will brown instead of steam. We use this recipe to make cauliflower tacos, veggie burritos, rice bowls, and more! For another recipe, try our parmesan roasted cauliflower or this buffalo cauliflower inspired by buffalo wings. Key Ingredients Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy and cut cauliflower. Oil: I like using a neutral, high-heat oil like avocado or safflower for roasting veggies. Spices: I make my spice mix by combining salt with chili powder (homemade chili powder is amazing), smoked paprika, onion powder, garlic powder, and cayenne. Adjust the cayenne to your liking: 1/8 teaspoon is mild, and 1/2 teaspoon is pretty spicy. Chipotle powder is also an excellent substitute for cayenne and has a similar heat level. Green Onion: I love adding sliced green onions at the end for a burst of color and flavor. The heat from the cauliflower wilts them perfectly. Lime: I’m generous with lime juice, and add it right when the cauliflower comes out of the oven. Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy and cut cauliflower. Oil: I like using a neutral, high-heat oil like avocado or safflower for roasting veggies. Spices: I make my spice mix by combining salt with chili powder (homemade chili powder is amazing), smoked paprika, onion powder, garlic powder, and cayenne. Adjust the cayenne to your liking: 1/8 teaspoon is mild, and 1/2 teaspoon is pretty spicy. Chipotle powder is also an excellent substitute for cayenne and has a similar heat level. Green Onion: I love adding sliced green onions at the end for a burst of color and flavor. The heat from the cauliflower wilts them perfectly. Lime: I’m generous with lime juice, and add it right when the cauliflower comes out of the oven. Chili Lime Roasted Cauliflower PREP 10 mins COOK 30 mins TOTAL 40 mins PREP 10 mins COOK 30 mins TOTAL 40 mins This spicy roasted cauliflower is a quick and easy dish to make. When roasted, cauliflower tastes nutty and slightly sweet. We toss cauliflower florets with a generous amount of ancho chili powder, smoked paprika, onion powder, garlic powder, salt, and cayenne pepper for some spice. Add 1/4 teaspoon to 1/2 teaspoon of cayenne pepper for a spicier dish. Serves 4 (side dish) Watch Us Make the Recipe You Will Need 1 medium head cauliflower, cut into small florets (1 ¼ pounds) 2 tablespoons high-heat oil like avocado oil 1/4 teaspoon fine sea salt 1 teaspoon ancho chili powder or homemade chili powder 1 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon to 1/4 teaspoon cayenne pepper 1 green onion, ends trimmed and finely sliced 2 to 3 lime wedges Directions 1Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat. Lining the pan is not entirely necessary, but it does help with cleanup. 2In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. 3Add the seasoned florets to the baking sheet. Spread them out, facing as many of the flatter edges down onto the sheet as possible so that they brown nicely. 4Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning. 5Serve tossed with the green onions and a squeeze of lime juice. 1Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat. Lining the pan is not entirely necessary, but it does help with cleanup. 2In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. 3Add the seasoned florets to the baking sheet. Spread them out, facing as many of the flatter edges down onto the sheet as possible so that they brown nicely. 4Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning. 5Serve tossed with the green onions and a squeeze of lime juice. Adam and Joanne's Tips Storing: Place the cooled cauliflower in an airtight container and refrigerate for 3 to 5 days. The nutrition facts provided below are estimates. Storing: Place the cooled cauliflower in an airtight container and refrigerate for 3 to 5 days. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size Side Portion, 1/4 of the recipe / Calories 103 / Total Fat 7.6g / Saturated Fat 1.2g / Cholesterol 0mg / Sodium 209.8mg / Carbohydrate 8.7g / Dietary Fiber 3.5g / Total Sugars 3.1g / Protein 3.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Strawberry Banana Baked Oatmeal Next Post: Perfect Roasted Fingerling Potatoes