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Infused with bold Mexican spices roasted cauliflower transforms into a flavourful dish that can be served as a side or even as a light main course

Mexican spices roasted cauliflower

This recipe brings together the earthy flavours of cumin, the smoky heat of paprika, and the warmth of chilli powder, perfectly complementing the natural sweetness of roasted cauliflower. This roasted cauliflower is not only packed with flavour but also provides a healthy dose of fibre, vitamins, and minerals, making it a nutritious addition to any meal. Enjoy this dish on its own or pair it with your favourite Mexican-inspired mains for a complete and satisfying meal.

  • Preparation: 10 minutes
  • Cooking: 25-30 minutes
  • Total Time: 35-40 minutes

This recipe serves 4 people as a side dish.

Ingredients:

  • 1 medium cauliflower (about 600g), cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1/2 lime
  • Fresh coriander leaves, for garnish
  1. Preheat the Oven:
    Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
  2. Prepare the Cauliflower:
    Cut the cauliflower into medium-sized florets. Wash and dry them thoroughly.
  3. Mix the Spices:
    In a large bowl, combine the olive oil, ground cumin, smoked paprika, chili powder, ground coriander, garlic powder, onion powder, cayenne pepper (if using), sea salt, and black pepper. Mix well to form a paste.
  4. Coat the Cauliflower:
    Add the cauliflower florets to the bowl with the spice mixture. Toss the florets until they are evenly coated with the spice mixture.
  5. Roast the Cauliflower:
    Spread the coated cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
  6. Finish and Serve:
    Once roasted, remove the cauliflower from the oven. Squeeze the juice of half a lime over the florets and toss to combine. Garnish with fresh coriander leaves.
  7. Serving Suggestions:
    Serve hot as a side dish or as part of a larger meal with rice, beans, or tortillas.
  • Calories: 110 kcal
  • Protein: 3g
  • Fat: 8g
    • Saturated Fat: 1g
  • Carbohydrates: 8g
    • Sugars: 3g
  • Fibre: 4g
  • Salt: 0.5g

 

IN THIS RECIPE

Chilli Powder 75g

Chilli Powder 75g

Ground Cumin 75g

Ground Cumin 75g

Onion Powder 75g

Onion Powder 75g

Sea Salt (Coarse) 100g

Sea Salt (Coarse) 100g

Cayenne Pepper 75g

Cayenne Pepper 75g

Garlic Powder 75g

Garlic Powder 75g

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