We both adore all the cauliflower recipes on Inspired Taste, and I’m thrilled to add another one to the collection. The vibrant color of this roasted cauliflower alone is a showstopper. But the real magic lies in the flavor: bold, a little spicy (or a lot, if you prefer), thanks to a mixture of my favorite spices. We use this recipe to make cauliflower tacos, veggie burritos, rice bowls, and more! For another recipe, try our parmesan roasted cauliflower or this buffalo cauliflower inspired by buffalo wings.
Key Ingredients
Cauliflower: Look for firm, creamy white heads with tight florets. Pass on any cauliflower that’s spotted or discolored. For more tips, see how to buy and cut cauliflower. Oil: I like using a neutral, high-heat oil like avocado or safflower for roasting veggies. Spices: I make my spice mix by combining salt with chili powder (homemade chili powder is amazing), smoked paprika, onion powder, garlic powder, and cayenne. Adjust the cayenne to your liking: 1/8 teaspoon is mild, and 1/2 teaspoon is pretty spicy. Chipotle powder is also an excellent substitute for cayenne and has a similar heat level. Green Onion: I love adding sliced green onions at the end for a burst of color and flavor. The heat from the cauliflower wilts them perfectly. Lime: I’m generous with lime juice, and add it right when the cauliflower comes out of the oven.
How to Make Chili Lime Roasted Cauliflower
I roast cauliflower in a 425°F oven. The cauliflower florets will become tender and nicely caramelized in about 30 minutes at this temperature. The trick to roasting cauliflower is to spread the florets out on your baking sheet so they are not touching each other. This way, the hot air surrounds them, and they will brown instead of steam. For this spiced cauliflower recipe, I toss the florets with oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne. Remember that you can adjust the spiciness of the cauliflower by reducing or increasing the amount of cayenne pepper added to the mix. Spread the spice-coated cauliflower on your baking sheet and roast it. Stir after 20 minutes, then roast them until you are happy. To serve, scatter a handful of sliced green onions and fresh lime juice over the roasted cauliflower and enjoy! 2 tablespoons high-heat oil like avocado oil 1/4 teaspoon fine sea salt 1 teaspoon ancho chili powder or homemade chili powder 1 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon to 1/4 teaspoon cayenne pepper 1 green onion, ends trimmed and finely sliced 2 to 3 lime wedges 2In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper. 3Add the seasoned florets to the baking sheet. Spread them out, facing as many of the flatter edges down onto the sheet as possible so that they brown nicely. 4Roast until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. After 20 minutes, stir the cauliflower to promote even browning. 5Serve tossed with the green onions and a squeeze of lime juice.
