Mexican Cauliflower

About

This Keto Mexican inspired cauliflower is coated in a delicious blend of aromatic spices and herbs before being oven baked until tender and golden. This is a quick and easy to prepare Keto side dish, perfect for weeknight dinners. This would make a great accompaniment to your favorite Keto Mexican mains and is also suitable for vegan, vegetarian and Paleo diets.

How to Make Keto Mexican Cauliflower

We have used bite-sized fresh cauliflower florets for this Mexican side. The cauliflower florets are coated in a marinade of healthy fats from olive oil, passata (tomato sauce), oregano, paprika, garlic powder, chili powder, coriander, cumin and a hint of zesty lime. Once coated, the florets are oven-roasted until tender and golden around the edges. We have served the spicy florets with a sprinkling of fresh cilantro and diced scallions for an extra burst of flavor.

Serving Suggestions

We love our Keto Mexican cauliflower served alongside Keto pulled pork or roasted chicken. This is a versatile side dish that would be perfect as part of any Mexican inspired dinner. Why not try alongside a Keto salsa or cooling guacamole to compliment the heat of the spices?

Ingredients

3 cup cauliflower florets by flavorite
2 tablespoon olive oil
2 medium – 4 1/8" long scallions
1 tablespoon cilantro
1 teaspoon lime zest
1 teaspoon paprika
½ teaspoon oregano, dried
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon cumin, ground
½ teaspoon garlic powder
⅓ cup tomato sauce
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and lightly oil a shallow roasting tray. Add the cauliflower florets to a large mixing bowl. Ensure the florets are all of roughly the same size to ensure an even cooking time. Add the passata (tomato sauce) and olive oil to the bowl with the cauliflower florets.
Add the lime zest, oregano, paprika, chili powder, coriander, cumin, garlic powder, salt and pepper. Stir everything together well to combine, coating the florets evenly in the liquids and seasonings. Please feel free to adjust the ratio of herbs and spices to suit your own personal tastes. Be sure to adjust your macros for any changes you may make to the recipe.
Arrange the cauliflower florets across the prepared roasting tray in an even layer. Transfer the florets to the oven and bake for 18-22 minutes, turning halfway through. The cauliflower should be tender and golden around the edges, but do not allow it to burn.
Roughly chop the scallions and fresh cilantro. Add the cauliflower florets to a serving bowl. Scatter the chopped scallions and cilantro over the cauliflower and toss to combine. Serve immediately and season with extra salt and pepper if desired.