Despite the fact that some people think serving cauliflower alongside enchiladas is problematic, my husband and I thought it was pretty darn tasty! Cauliflower is one of those vegetables that doesn’t have a very strong flavor, and takes on the flavors of whatever you season or pair it with – so, it was easy to flavor it in a way that would complement our Mexican meal.
Chili Lime Cauliflower
serves 2-4, as a side
1 small head cauliflower, cut into florets
1 T olive oil
1/2 t smoked paprika
1/2 t chipotle chili powder
1/4 t garlic powder
1/2 t kosher salt
1.) Preheat your oven to 400°. In a large bowl, whisk together the olive oil, smoked paprika, chipotle chili powder, garlic powder, and kosher salt.
2.) Using your hands, toss the cauliflower with your spice mixture, making sure everything is evenly coated. Line a rimmed baking sheet with foil, and spread the cauliflower out into one even layer.
3.) Bake for about 20 minutes, until the cauliflower is tender and nicely browned. Remove from the oven, and squeeze some fresh lime juice over the top. Serve immediately.
This cauliflower made a great, quick side dish. It has lots of flavor, including a bit of spice, and it’s quite healthy, too! Definitely a keeper.
I fully intend to make cauliflower a Mexican food staple,