Chipotle-Lime Roasted Cauliflower

in Cauliflower, Chipotle peppers, Citrus, Lighter & Healthier, Lime, Quick & Easy, Vegetarian, Veggies, Whole30
Chipotle Lime Roasted Cauliflower

Cauliflower again?

Heck yeah, cauliflower again. It’s maybe a little weird to say about a food that isn’t Doritos, that isn’t cheese, that isn’t margaritas, and that borderline stinks… but I really do love this stuff.

A couple of times a week, I cut up a head of cauliflower and a couple of crowns of broccoli. They either make their way onto baking sheets with a variety of spices for roasting or they make their way onto a double-layer of foil with a variety of spices for grilling.

Either way, they make their way. The upside is that there are almost always some form of cooked plant-things ready to be reheated for lunch and dinner. Because here in hell – literally hell, if you have ever experienced 11 minutes of August in southeast Texas – apparently Doritos don’t count as a serving of plants.

Chipotle Lime Roasted Cauliflower

In this pan, cauliflower is tossed with fresh lime juice, a light dusting of chipotle chile powder, and garlic. You can use any chili powder but I think chipotle powder is the best to use here: it’s smokey and spicy.

Two things you definitely want in your cauliflower :)

Chipotle-Lime Roasted Cauliflower

Roasted cauliflower gets a smokey, tangy kick from chipotle chili powder and lime juice.

Ingredients

  • Olive oil spray
  • 1 head of cauliflower, cut into florets
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 1/2-1 tsp of chipotle chili powder (more powder = spicier)

Instructions

  1. Preheat oven to 425.
  2. Spray a baking pan with olive oil.
  3. Spread the cauliflower in an even layer and lightly spray with olive oil again.
  4. Drizzle with lime juice and add the garlic, lightly tossing to coat.
  5. Sprinkle with salt, pepper, and a light dusting of chipotle chili powder - use less if you aren't a fan of spice, use the full teaspoon if you are.
  6. Roast for 10 minutes, toss/flip, and roast for another 10 minutes.
  7. Serve warm, leftovers reheat in the microwave.

Notes

Yields: 4 side servings

Source: The Brewer and The Baker

Estimated time: 30 minutes

1 comment… add one

  • AmyE

    Have had this recipe saved for a month! Am finally getting around to it! Can’t wait for it to get out of the oven.

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