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A large plate of Mexican spiced roasted cauliflower with a spoon angled onto the plate, garnished with cilantro, avocado, lime wedges, and finely diced red onion.

Mexican Roasted Cauliflower {paleo + vegan + whole30}

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5 from 8 reviews

  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Mexican inspired roasted cauliflower is so flavorful and easy it might just become your new favorite veggie side dish! Cauliflower florets are tossed with 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!



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 ever so slightly. You can always add more salt after it’s done cooking)
  • 3 tablespoons olive oil or avocado oil 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/4 teaspoon cumin 
  • 1/23/4 teaspoon kosher salt 
  • 1/4 teaspoon black pepper 

For serving

  • Cilantro
  • Red or green onion
  • Fresh lime wedges
  • Avocado 


  1. Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper.
  2. Prep cauliflower. Add cauliflower florets to a large bowl and toss with oil, dried spices, salt, and pepper – making sure the spices are well distributed. Transfer to a baking sheet and spread out the cauliflower until evenly spaced.
  3. Roast cauliflower. Transfer to the oven and bake, flipping halfway through, for about 20-26 minutes, or until cauliflower pieces are tender and nicely caramelized. You can always roast for a little bit longer for extra crispy florets!

  4. Serve and enjoy! Remove cauliflower from the oven and serve topped with fresh cilantro, red or green onion, lime wedges, and avocado if desired.


Storing: To store leftover cauliflower in the refrigerator, allow it to cool and then transfer to an air tight container. Will keep for to 3-4 days.

Reheating: You can easily reheat roasted cauliflower in the microwave for 1-2 minutes, warm in the oven at 350° F, or gently reheat in a skillet, tossing occasionally, until heated through.

Nutrition information is for roasted cauliflower without any garnishes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Oven roasted
  • Cuisine: Mexican