Roasted Cauliflower
Spiced cauliflower florets are oven-roasted until deeply caramelized, then brightened with lime juice and fresh cilantro. This zesty side pairs beautifully with Tex‑Mex mains, fills vegetarian tacos, or tops grain bowls for a flavorful, easy vegetable dish.
Equipment
- half sheet pan
- Large mixing bowl
Ingredients
- 1 large head cauliflower roughly 2½ lbs
- 3 tablespoons extra virgin olive oil or a touch more if needed
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon ground paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/2 lime lime for squeezing
- small handful fresh cilantro leaves finely chopped
- flaky sea salt for sprinkling (optional)
Instructions
- If possible, bring the cauliflower to room temperature before roasting to encourage better browning. Preheat the oven to 450°F (230°C) and position a rack in the center.
- Remove the core and break the cauliflower into medium-large florets. Place them in a large bowl.
- Whisk together the olive oil, kosher salt, cumin, chili powder, garlic powder, paprika, coriander, and black pepper until combined. Pour the spice mixture over the florets and toss by hand or with a spoon so each piece is evenly coated.
- Arrange the coated florets in a single layer on a half sheet pan, leaving space between pieces so they roast instead of steam. Turn any flat sides down to maximize caramelization.
- Roast until the cauliflower is deeply browned and tender, about 25 to 30 minutes, flipping once about halfway through to promote even color.
- Transfer the roasted florets to a serving platter, squeeze the juice of ½ lime over them, scatter the chopped cilantro on top, and finish with a light dusting of flaky sea salt if desired. Serve right away.