Spicy Roasted Cauliflower gets a boost of flavor from garlic, jalapeno, and lime in this easy Mexican-inspired side dish. It’s naturally vegan and gluten-free and ready in about 40 minutes.
You may have noticed that cauliflower is everywhere these days, from low-carb pizza crusts to gluten-free gnocchi.
The cruciferous vegetable is regularly part of my weekly shopping list, and I enjoy using it in many different ways.
In fact, I curated a collection of my favorite vegan cauliflower recipes which I refer to often for inspiration.
And while you may never have thought to combine jalapeno and cauliflower, they are quite wonderful together.
In addition, they are both really healthy, which is even more reason to enjoy Spicy Roasted Cauliflower.
Spicy Roasted Cauliflower is the perfect side dish for Mexican-inspired main dishes.
It’s a tradition in my house to have tacos every Tuesday, and this dish complements the flavors perfectly.
I know it’s a little silly, but knowing that we’re celebrating Taco Tuesday each week makes meal planning a little easier.
If you would like to join me in this weekly ritual, you can serve this Mexican cauliflower with any of your favorite tacos.
Or if you’re looking for a dinner to make in advance, it also a goes well with Black Bean Quinoa Casserole.
And as I mentioned earlier, Spicy Roasted Cauliflower is good for your health.
As long as you don’t use too much oil to roast the vegetables, you’ll be treating yourself to a dish high in vitamins and minerals.
Plus it’s low in calories and high in fiber.
And jalapenos may help you lose weight by boosting your metabolism and reducing your appetite.
Making Roasted Cauliflower with Jalapeno and Lime is really simple.
You’ll only need the following ingredients:
- olive oil
- salt and pepper
- lime juice
The cilantro is optional, so if you’re not a fan, simply leave it off.
To cut the cauliflower for roasting, first remove the stem or core, and the cauliflower will naturally separate into florets.
Then you can cut the larger ones into bite-size pieces.
Check out the step-by-step instructions from the kitchn to learn more.
Once you’re ready to make the jalapeno cauliflower, roast the florets in the oven with some thinly sliced garlic and jalapeno and a little olive oil.
I usually remove some of the seeds and ribs from the jalapeno first, but feel free to leave them in if you like spicier food.
When lightly browned and tender, transfer the cauliflower mixture to a serving dish.
Then squeeze a little lime juice over the vegetables and top the dish with fresh cilantro leaves.
You can also make this recipe in advance as part of your meal prep routine.
It will last several days refrigerated and can be reheated in the oven or microwave.
Now let’s make Spicy Roasted Cauliflower!
Spicy Roasted Cauliflower
- 1 head cauliflower, separated into bite-size florets
- 2 cloves garlic, thinly sliced
- 1 jalapeno pepper, thinly sliced (For a milder flavor, remove the seeds and ribs.)
- 1 Tablespoon olive oil
- salt and pepper, to taste
- 1 Tablespoon lime juice
- Fresh cilantro leaves, for garnish (optional)
- Pre-heat the oven to 425° F.
- Spread out the cauliflower, garlic, and jalapeno in a single layer on a baking sheet lined with parchment paper. Toss with the olive oil, then season with salt and pepper.
- Roast for 20 to 30 minutes until tender when pierced with a fork and lightly browned, tossing half way through.
- Transfer the cauliflower to a serving bowl and drizzle with the lime juice. Garnish with cilantro, if using, and enjoy!