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Mexican Roasted Cauliflower {paleo + vegan + whole30}

  • Author: Nyssa Tanner


Mexican roasted cauliflower might just become your new favorite veggie side dish. Cauliflower florets tossed with some flavorful spices and roasted until crispy and caramelized, served with a healthy squeeze of lime juice, cilantro, red onion, and maybe even some avocado for good measure. Gluten free, paleo, vegan, AND whole30 friendly!



for the cauliflower

  • 1 large head of cauliflower, cut into florets (mine was about 2 1/2 pounds – if you’re using a smaller cauliflower, reduce the amount of avocado oil, salt, and spices every so slightly. You can always add more salt after it’s done cooking)
  • about 2 tablespoons avocado oil 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/4 teaspoon cumin 
  • 3/4 teaspoon sea salt 
  • 1/4 teaspoon back pepper 

To finish the dish: 

  • cilantro
  • red or green onion
  • fresh lime wedges
  • avocado 


  1. Preheat oven to 425 degrees. 
  2. Toss cauliflower florets with avocado oil, dried spices, and salt + pepper. Make sure the spices look pretty well distributed. 
  3. Spread evenly on a baking sheet lined with parchment paper or a silicone mat and roast for about 20 minutes. Remove from the oven and flip cauliflower so it can brown evenly, and roast another 10-12 minutes or so, until tender, crisp on the edges, and nice and caramelized. 
  4. Remove from the oven and serve topped with fresh cilantro, red or green onion and lime wedges + avocado for some extra healthy fat!