Chili Lime Roasted Cauliflower

Ingredients

• 2 pounds cauliflower – cut into bite-size florets
• 3 tbsp olive oil
• 2 cloves garlic – finely minced
• 1 tsp lime zest – finely grated
• 2 tsp chili powder
• 0.5 tsp ground cumin
• 0.25 tsp cayenne pepper
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 tbsp lime juice – freshly squeezed
• 0.25 cup cilantro – chopped (for serving)

Instructions

1. Preheat the oven to 450°F. Line a rimmed baking sheet with parchment and set aside.
2. Trim and cut the cauliflower into bite-size florets, then pat dry so they roast instead of steam.
3. In a large bowl, combine olive oil, garlic, chili powder, ground cumin, cayenne pepper, kosher salt, black pepper, and lime zest.
4. Add the cauliflower florets to the bowl and toss until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
5. Roast until deeply browned on the edges and tender when pierced, 20–25 minutes, tossing once halfway through for even color.
6. Immediately after roasting, drizzle the hot cauliflower with lime juice on the pan and toss to coat. Rest 1–2 minutes to absorb.
7. Taste and adjust seasoning with a pinch more salt if needed. Transfer to a serving dish, sprinkle with cilantro, and serve warm.