Mexican roasted cauliflower might just become your new favorite veggie side dish. Cauliflower florets tossed with some flavorful spices and roasted until crispy and caramelized, served with a healthy squeeze of lime juice, cilantro, red onion, and maybe even some avocado for good measure. Gluten free, paleo, vegan, AND whole30 friendly!
I don’t know about you guys, but if you’re anything like me, you go crazy for just about any roasted vegetable. And roasted cauliflower has always been on the top of my list. There’s something about the way it gets all crispy, tender, sweet, and salty at the same time that makes it straight up IRRESISTIBLE to dig into.
When roasting cauliflower I usually go for the classic combo of avocado oil with salt and pepper, just because it’s easy and also totally freaking delicious. I have definitely been known to roast and devour a whole head of cauliflower solo style, but sometimes dinner deserves to be made a little more special by stepping the flavor up a notch (or two!).
This mexican roasted cauliflower does exactly that. By adding just a few little extra spices and garnishes you take a side dish that is already pretty much the best thing ever to the next level of DELICIOUS.
AKA –> craaaaazy delicious.
And seriously, I know I say this all the time, but it couldn’t be much easier.
how to make mexican roasted cauliflower
Essentially mexican roasted cauliflower is made the same way that you would make a more simple pan of this yummy veggie. All I did here was add a few spices that you most likely already have in your spice rack before roasting, and then chopped up some fresh herbs, red onion, and sliced some lime wedges to finish off the dish once it comes out of the oven.
What spices do you need?
- chili powder
- garlic powder
- onion powder
- ground cumin
- salt & pepper
And the garnishes…
- lime wedges
- fresh cilantro
- red onion
- avocado – if you really go all in
This simple flavor additions are the magic making ingredients to take your roasted cauliflower from good to CRAZY DELICIOUS.
Many of the spices for this recipe can be found on Thrive Market – a membership based natural products website that is like a Whole Foods or Costco but entirely based online and with the BEST wholesale prices.
I have been a Thrive Market member for 4 years and over that period of time I have saved a projected $3,892.75! That is some serious savings.
how to make sure your cauliflower is crispy
There’s two sure fire tricks to getting crispy roasted cauliflower:
- Make sure your oven is hot enough
- Don’t over crowd the pan
If your oven is not hot enough the cauliflower will just get soft and mushy before it has a chance to crisp up and caramelize.
And then even if your oven is hot enough, if the baking pan is over crowded, the cauliflower will steam before it has a chance to crisp up.
Follow the recipe below and you will be enjoying CRISPY, tender, flavorful mexican roasted cauliflower in no time.
And to top it off this recipe is gluten free, paleo, vegan, AND whole30 friendly. A win/win for anyone your feeding – yourself, your family, some friends, or a beautiful combination of all three.
Mexican Roasted Cauliflower {paleo + vegan + whole30}
Description
Mexican roasted cauliflower might just become your new favorite veggie side dish. Cauliflower florets tossed with some flavorful spices and roasted until crispy and caramelized, served with a healthy squeeze of lime juice, cilantro, red onion, and maybe even some avocado for good measure. Gluten free, paleo, vegan, AND whole30 friendly!
Ingredients
for the cauliflower
- 1 large head of cauliflower, cut into florets (mine was about 2 1/2 pounds – if you’re using a smaller cauliflower, reduce the amount of avocado oil, salt, and spices every so slightly. You can always add more salt after it’s done cooking)
- about 2 tablespoons avocado oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 3/4 teaspoon sea salt
- 1/4 teaspoon back pepper
To finish the dish:
- cilantro
- red or green onion
- fresh lime wedges
- avocado
Instructions
- Preheat oven to 425 degrees.
- Toss cauliflower florets with avocado oil, dried spices, and salt + pepper. 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. 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.
- Remove from the oven and serve topped with fresh cilantro, red or green onion and lime wedges + avocado for some extra healthy fat!
Yolanda says
Everything looks delicious. Can I freeze spiced roasted cauliflower?
Thank you, Nyssa
★★★★★
Nyssa Tanner says
Hi Yolanda! Yes you can freeze the spiced cauliflower. It may soften slightly in the freezer but will still be delicious. It will keep in the freezer for up to 3 months. Hope you enjoy!! xo, Nyssa
carol clarkin says
Very tasty. I wasn’t xpecting it to be as tasty As it was.
I will be making it again.
We were looking for a healthy way to get some real flavor without the calories.
This was perfect.
Never would have thought of it! Thanks
★★★★★
Nyssa Tanner says
Amazing! So glad you loved the spices in this recipe 🙂
Tommy Hazleton says
Without a doubt the best cauliflower I’ve ever had in my life. I say that with no exaggeration whatsoever. Absolutely delicious and finally a healthy veggie to serve along side tacos on taco night. Thank you!
★★★★★
Nyssa Tanner says
Oh my gosh! Yes! What a compliment 🙂 So, SO happy you enjoyed!
Nancy Evans says
Recipe was wonderful, everyone enjoyed.
Nyssa Tanner says
Love to hear it! 🙂
Brynn Brown says
This Mexican Roasted Cauliflower recipe is AMAZING!! This was one of the first items I made for Whole30 and it will be something I make forever! Whole30 or not! It is really so tasty, especially with the lime, cilantro and avocado added! Though even without those additions, you are sure to just love it! Perfect side dish to pair with so many different meals.
★★★★★
Nyssa Tanner says
This side dish really is so delicious! I’m so happy you loved it. Dressed up or kept plain it’s a win every time at our house, too :))
Asha says
This looks great! Would we pair this with tortillas? or rice or tacos?
Nyssa Tanner says
You could definitely make these for taco night! I actually have a taco recipe on NK that uses this roasted cauliflower in the tacos – you can find it here! You could also serve it as a side for any Mexican themed dinner – enchiladas rice and beans, burrito bowls, etc. Hope you enjoy!! xx
Brianna says
This was a great recipe all the way. I loved the addition of red onion and cilantro. This is a new staple for us!
★★★★★
Nyssa Tanner says
Aww YAY! So happy you love it. Fresh garnishes always have a way of adding that extra *something* to a basic recipe 🙂
Veronica Lev @ Sharktank says
This roasted cauliflower is amazingly delicious a real explosion of flavor on your taste buds, thank you for sharing this healthy and scrumptious recipe!
Nyssa Tanner says
Yes absolutely!! So happy you enjoyed the super delicious veg recipe!
Janette Engelbrecht says
Can I sub a different oil? I have coconut, peanut, olive but not avocado. What do you think would taste the best? the no bake peanut butter cookies were awesome, I made them the other day. I just love your blog and I make recipes from it 2-3 times per month 🙂
Nyssa Tanner says
Hi Janette! I would substitute coconut oil or peanut oil since they’re both good for high heat. Olive oil would work, too, but it’s not as stable for high heat cooking. I think they all would taste just fine ☺️ If your coconut oil is virgin (or unrefined), it might impart a coconut taste, but refined coconut oil has a fairly neutral flavor.
Thank you so much for commenting and making recipes!! I hope you enjoy this cauliflower – it’s one of our favorite side dishes!!