Roasted Mexican Cauliflower

Every now and then, I stumble upon a recipe that completely transforms my view on vegetables. One such dish is the Roasted Mexican Cauliflower. It’s not just a side; it’s an experience! Picture this: the warmth of the oven, the rich aroma of spices filling the air, and the vibrant colors of fresh ingredients coming together. I remember the first time I made this dish for my friends; they couldn’t believe how delicious cauliflower could be! The secret is in the roasting, which caramelizes the edges and brings out a nutty flavor, while the spices add a delightful kick. It has become a staple in my kitchen, especially during the fall when the cozy flavors are most comforting.

When I serve the Roasted Mexican Cauliflower, it’s always a hit. Whether it’s a casual dinner or a festive gathering, this dish tends to steal the show. Plus, it’s incredibly easy to make, allowing me to spend more time with loved ones instead of slaving away in the kitchen. The crispy pepitas on top provide the perfect crunch, and the fresh cilantro and lime add a burst of freshness that elevates the entire dish. If you haven’t tried making this yet, now is the perfect time!

FAQ

Conclusion

The Roasted Mexican Cauliflower stands out for its unique blend of spices and the way roasting enhances its natural flavors. It’s a dish that’s both comforting and healthy, making it a fantastic choice for any meal. I encourage you to try this recipe and see for yourself how easy and delicious it is!

Roasted Mexican Cauliflower

If you're looking for a new way to enjoy vegetables, this Roasted Mexican Cauliflower is it! Crispy, flavorful, and easy to make, this dish will be your go-to for a healthy and satisfying meal. Perfect for lunch or dinner, it’s a fantastic addition to your weeknight dinner rotation.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 head Cauliflower large head, cut into smaller florets
• 3 tablespoons Olive oil
• 2 teaspoons Ground cumin
• ½ teaspoon Ground ancho chili
• 1 teaspoon Flaky sea salt
• ¼ teaspoon Freshly ground black pepper
• 1 large Lime divided into zest and juice
• 1 tablespoon Unsalted butter melted
• 4 cloves Garlic large, cut into thin slices
• ¼ cup Roasted pepitas (pumpkin seeds)
• ¼ cup Fresh cilantro chopped
• Fresh lime wedges for serving

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon

Method

 

1. Place a 12" x 17" rimmed roasting pan into the oven and preheat the oven to 450°F.
2. Add the cauliflower florets to a large bowl. Drizzle with half the olive oil and fold to evenly coat. Drizzle with the remaining olive oil and fold to evenly coat.
3. In a small bowl, combine ground cumin, ground ancho chili, sea salt, and black pepper. Stir in the zest from the lime. Sprinkle half the spice mixture over the cauliflower, and fold to combine. Then sprinkle remaining spice mixture over the cauliflower, and fold again to combine.
4. Remove the hot pan from the oven and add seasoned cauliflower, spreading it out evenly across the pan. Place the pan back into the oven and roast for 15 minutes without stirring, letting the edges of the cauliflower caramelize.
5. In a small bowl or cup, combine melted butter and the garlic slices. Remove the hot pan of cauliflower from the oven and add the buttery garlic slices and the pepitas to the cauliflower. Toss to evenly combine, then place the pan back into the oven to roast for an additional 5 minutes, or until the cauliflower is nicely caramelized.
6. Remove the pan from the oven. Sprinkle with a bit more sea salt and black pepper, if desired. Serve straight from the pan, or transfer the cauliflower to a serving platter. Cut the zested lime in half and squeeze the juice over the top of the cauliflower. Sprinkle with chopped cilantro to finish. Serve hot, with additional fresh lime wedges to squeeze over individual portions.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This dish is best enjoyed fresh, but you can freeze it for up to a month. Reheat in the oven for the best texture.
• Pairing: Serve with grilled chicken or fish for a complete meal.
• Variations: Try adding different spices according to your palate.
• Seasonal: Perfect for fall gatherings or cozy dinners at home.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.