Mexican Roasted Cauliflower

{paleo + vegan + whole30}

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, and red onion.

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


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!

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.

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