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mexican roasted cauliflower pegan diet

Mexican Roasted Cauliflower

A yummy side that's paleo, vegan, and Whole30-friendly!
4.50 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Mexican
Servings 4 people
Calories 167 kcal


  • 1 large head cauliflower, cut into florets
  • 2 tbsp avocado oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup cilantro
  • 1/4 cup green or red onion diced
  • 3 fresh lime wedges
  • 1/2 avocado sliced


Mexican Roasted Cauliflower

  • Preheat oven to 425 degrees F
  • Toss cauliflower florets with avocado oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Make sure the spices are well-distributed..
  • Spread evenly on a baking sheet lined with parchment paper and roast for about 20 minutes.
  • Remove from the oven and flip cauliflower for even cooking. Roast an additional 10-12 minutes, until tender with crispy edges.
  • Remove from the oven and serve topped with fresh cilantro, onion, lime wedges and avocado.


Calories: 167kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 511mgPotassium: 804mgFiber: 7gSugar: 5gVitamin A: 262IUVitamin C: 109mgCalcium: 62mgIron: 1mg
Keyword paleo, pegan, vegan, whole30
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