Mexican Roasted Cauliflower

Mexican roasted cauliflower might just become your new favorite veggie side dish.

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[{"selector":"#anim-eb4f0713-5450-41bd-8035-2a0e9c84742d","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2ad53b7-c369-4eb4-b7f3-75d38c073bfb","keyframes":{"transform":["translate3d(0px, 410.60278%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cauliflower florets tossed with some flavorful spices and roasted until crispy and caramelized, served with a healthy squeeze of lime juice, cilantro, and red onion. See Full Recipe

– avocado oil – chili powder – garlic powder – onion powder – cumin – sea salt

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Preheat oven to 425 degrees. Toss cauliflower florets with avocado oil, dried spices, and salt + pepper.

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Make sure the spices look pretty well distributed. Spread evenly on a baking sheet lined with parchment paper or a silicone mat and roast for about 20 minutes.

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Remove from the oven and flip cauliflower so it can brown evenly, and roast another 10-12 minutes or so, until tender, crisp on the edges, and nice and caramelized.

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Remove from the oven and serve topped with fresh cilantro, red or green onion and lime wedges + avocado for some extra healthy fat!

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There’s two sure fire tricks to getting crispy roasted cauliflower: 1. Make sure your oven is hot enough. 2. Don’t over crowd the pan.

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Give this recipe a try! Tap the link for the full recipe details.

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