Caramelized Mexican Roasted Cauliflower: A Flavorful Side Dish

This caramelized Mexican roasted cauliflower is a vibrant, gluten-free, and vegan-friendly delight, sure to brighten up your meals.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 large head Cauliflower Florets Cut into bite-sized pieces

For the Seasoning

2 tablespoons Avocado or Olive Oil Can substitute with coconut oil
1 tablespoon Chili Powder
1 teaspoon Cumin
1 teaspoon Garlic Powder
Salt Salt Adjust to taste
Pepper Pepper Adjust to taste

For the Garnishes

1/4 cup Fresh Cilantro Chopped
1/4 cup Diced Red Onion or Green Onion
1 Avocado Sliced
1 tablespoon Lime Juice Freshly squeezed

Equipment

Oven
baking sheet
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C).
Cut the large head of cauliflower into bite-sized florets and place them on a baking sheet lined with parchment paper.
In a mixing bowl, combine avocado or olive oil with chili powder, cumin, garlic powder, salt, and pepper. Stir well.
Pour the seasoned oil mixture over the cauliflower florets and toss gently until evenly coated.
Roast the cauliflower for 20 minutes, stirring halfway through until golden brown and crispy.
Remove from the oven and garnish with fresh cilantro, diced onion, avocado, and lime juice before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat in the oven for best texture.

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