Spicy Roasted Cauliflower
WOW! There's some heat in here! But don't worry too much, you can control the heat by how much spice you add. It is a delicious and healthy side dish!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Side Dish, Side Dishes
Cuisine: American, Gluten Free, Paleo, Primal, Vegetarian, Wheat Belly
Servings: 6 servings
Calories: 145kcal
Author: Scott Groth
- 1 Head Cauliflower
- 1 Clove Garlic Minced
- ¼ Cup Red Onion Sliced Thin
- 1 Tablespoon Chipotle Powder
- 4 Dried Red Chili Peppers Chopped
- 1 Teaspoon Coarse Salt
- ½ Teaspoon Ground Cumin
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Cayenne Powder
- 3 Tablespoons Olive Oil
- 2 Tablespoons Cilantro Chopped
- ¼ Cup Cotija Optional
Preheat your oven to 400F.
Remove the leaves and stem from the cauliflower. Cut each floret into quarters.
In a small bowl, mix together all the dried spices and the chopped chili peppers.
Add the cauliflower, onion and garlic to a large bowl. Top with the mixed spices.
Drizzle the olive oil over the cauliflower mixture and coat well.
Evenly distribute the cauliflower mixture on a rimmed baking sheet.
Bake for 15-20 minutes and then remove from the oven. Use a spatula to rotate the ingredients. Add the cotija if using now.
Remove from the oven after 35-40 minutes of roasting. Transfer carefully to a bowl and top with cilantro and a squirt of lime juice.
So this recipe can run a little hot. It's got chipotle powder, cayenne and dried red peppers. To make it less hot, cut the chipotle to 1 Teaspoon, omit the cayenne and reduce the number of dried red chilis.
If you make this and have leftovers, my suggestion is to REMOVE the dried red chilis before storing. My face almost melted off the next day when I reheated this without removing the chilis.
Calories: 145kcal