Chipotle Roasted Cauliflower
Cauliflower florets get coated in a smokey olive oil sauce and roasted to perfection in this addictive Chipotle Roasted Cauliflower recipe!
Servings: 4 servings
Calories: 87kcal
Ingredients
- 1 head cauliflower
- 1 ½ tablespoon olive oil
- 1 ½ teaspoon corriander powder
- 1 teaspoon chipotle powder plus more to taste
- 1 teaspoon minced garlic
- ½ teaspoon salt plus more to taste
Instructions
- Preheat your oven to 400 °F and grease a rimmed baking sheet with cooking spray. (I personally don't like to use silicone baking mats as they prevent the cauliflower from getting nice and charred...which is just how I like it!) Set the baking sheet aside.
- Cut your cauliflower into florets and place them on your greased baking sheet.
- In a small bowl, mix together the olive oil, chipotle powder, coriander powder, minced garlic and salt. Drizzle it over the cauliflower florets and use your hands to rub the spiced oil mixture all over the cauliflower. If possible, place the cut sides of the cauliflower down on the baking sheet so they get nice and crispy.
- Bake the cauliflower for 25 minutes, stirring halfway through, or until slightly charred and cooked through. Taste one and add more salt for saltiness or chipotle powder for spiciness if desired.
- Serve hot with a drizzle of Lemon Tahini Dressing and a sprinkle of fresh parsley!
Notes
I personally love roasted cauliflower best hot out of the oven, but I don't discriminate and will eat it cold out of the fridge as well!
You can store any leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 87kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 343mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 70mg | Calcium: 40mg | Iron: 1mg