Mexican Cauliflower

Transform your dinner table with this vibrant and flavorful Mexican Cauliflower recipe, a healthy twist on classic Mexican-inspired dishes. Roasted to perfection, tender cauliflower florets are seasoned with a bold blend of chili powder, cumin, smoked paprika, and garlic, offering a smoky and slightly spicy kick. Topped with fresh cherry tomatoes, diced red onion, creamy avocado slices, and a sprinkle of cilantro, this dish bursts with color, texture, and taste. A squeeze of fresh lime juice ties it all together with a tangy zest, while optional crumbled cotija cheese adds a touch of salty richness. Ready in just 40 minutes, this versatile recipe serves as a tantalizing side dish or a low-carb, vegetarian taco filling. Perfect for weeknight dinners or festive gatherings, this Mexican Cauliflower is a deliciously easy way to elevate your meals! Keywords: Mexican cauliflower recipe, roasted cauliflower, healthy side dish, low-carb Mexican food, vegetarian taco filling.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 Cauliflower head
• 3 tablespoons Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Smoked paprika
• 0.5 teaspoons Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Cherry tomatoes
• 0.5 cup Red onion, diced
• 0.25 cup Fresh cilantro, chopped
• 1 Fresh lime
• 1 Avocado, sliced
• 0.25 cup Crumbled cotija cheese (optional)

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into bite-sized florets and place them into a large mixing bowl.

Step 3

Drizzle the olive oil over the cauliflower and toss to coat evenly.

Step 4

In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper.

Step 5

Sprinkle the spice mixture over the cauliflower and toss until the florets are coated evenly.

Step 6

Spread the cauliflower evenly on the lined baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.

Step 7

While the cauliflower is roasting, prepare the toppings: halve the cherry tomatoes, dice the red onion, chop the cilantro, and slice the avocado.

Step 8

Once the cauliflower is cooked, transfer it to a serving dish and top with the cherry tomatoes, diced red onion, and chopped cilantro.

Step 9

Squeeze the juice of a fresh lime over the dish for a tangy finish.

Step 10

Garnish with sliced avocado and crumbled cotija cheese, if desired.

Step 11

Serve immediately as a side dish or pair it with warm tortillas for a healthy taco option.

Nutrition Facts

Serving size	1428.7 grams (1428.7g)

Amount per serving	% Daily Value*
Calories	1047

Total Fat 76.00g	97%
Saturated Fat 15.20g	76%
Polyunsaturated Fat 4.00g
Cholesterol 25mg	8%
Sodium 2932mg	127%
Total Carbohydrate 83.70g	30%
Dietary Fiber 40.00g	143%
Total Sugars 26.20g
Protein 31.60g	63%

Vitamin D 0IU	0%
Calcium 500mg	38%
Iron 10mg	53%
Potassium 3158mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 11.0%

Carbs: 29.2%