Chili Lime Roasted Cauliflower
- PREP 10min
- COOK 30min
- TOTAL 40min
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.
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
Preheat 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.
In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper.
Add 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.
Roast 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.
Serve 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.