I love roasted veggies, and this is a super simple version with a really nice set of spices. Very flavorful! Also nutritious, vegan, gluten-free, and just a great overall side dish.
I topped this with Cacique Cilantro Lime Mexican Style Sour Cream. I really like this stuff – it’s great as a topping for all kinds of food. But this dish is very good with no topping, straight sour cream, melted cheese, or whatever.
I’ll be making this again and again … and experimenting with variations on the seasoning. Hope you like it!
Roasted Chipotle Cauliflower
Prep time
Cook time
Total time
Author: Anita
Serves: 4 servings
Ingredients
- 1 small head of cauliflower (about 1 lb)
- 3 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp chipotle powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- optional: Cacique Cilantro Lime Sour Cream or sour cream of your choice
Instructions
- Preheat oven to 400°.
- Break the cauliflower into small florets. Put into a plastic bag - I use one from the produce department that I bring fruits or veggies home in.
- Pour the olive oil into the bag. Massage the bag to coat the cauliflower with oil.
- Open the bag and sprinkle the spices over the cauliflower. Close the bag and massage again to coat the cauliflower with the spices.
- Spread the cauliflower over the bottom of a baking dish 7"x11" or larger.
- Bake for 30 minutes or until desired tenderness.
- Serve (with sour cream if desired) and enjoy!
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