Our spicy roasted cauliflower recipe combines perfectly roasted and browned florets, super flavorful spices, and fresh lime juice for an almost addictive cauliflower recipe! A must make!
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!
Chili Lime Roasted Cauliflower
- PREP
- COOK
- TOTAL
This spicy roasted cauliflower is a quick and easy dish to make. When roasted, cauliflower tastes nutty and slightly sweet. We toss cauliflower florets with a generous amount of ancho chili powder, smoked paprika, onion powder, garlic powder, salt, and cayenne pepper for some spice. Add 1/4 teaspoon to 1/2 teaspoon of cayenne pepper for a spicier dish.
Watch Us Make the Recipe
You Will Need
1 medium head cauliflower, cut into small florets (1 ¼ pounds)
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
Directions
1Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat. Lining the pan is not entirely necessary, but it does help with cleanup.
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.
Adam and Joanne's Tips
- Storing: Place the cooled cauliflower in an airtight container and refrigerate for 3 to 5 days.
- The nutrition facts provided below are estimates.
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What a great spice mix for the cauliflower – thanks for this delicious and easy recipe!
So happy you enjoyed it, Antoinette!
This is absolutely delicious! We are so glad we discovered your site. Thank you!
I’m so happy you found us, too! Thank you for coming back and letting us know what you think.
This is my favorite cauliflower recipe. I am not a fan of cauliflower but when I prepare it this way it is fantastic. I love the spices and the crispiness of the cauliflower. It is easy to prepare and the aroma is nice too!
Such fantastic news! I’m so happy you found us 🙂
hi, this looks lovely. what would you serve with this? as a side veggie to a meat? or with a dip? or…..?
Both of your suggestions would be great. We usually enjoy it as a side or on top of salad or rice bowls.
Absolutely Love this recipe we use it at least once a week ??
Wow, that’s amazing Sandra! Thank you for coming back and letting us know.
Made recipe exactly as written and it was packed with flavor. It made a nice addition to a rice bowl topped with tofu, roasted beets and sweet potato.
I love this recipe!! The flavors are amazing. Awesome job and thank you for your post!! Gotta go make some right now.
This looks delish and I’m going to make it soon, but I think I’ll cut the cauliflower into steaks rather than florets. Will let you know how it turns out. Thank you for this (and your many other wonderful recipes).