Keto Mexican Cauliflower
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Cauliflower Florets by Flavorite – 3 cup
- Olive Oil – 2 tablespoon
- Scallions – 2 medium – 4 1/8″ long
- Cilantro – 1 tablespoon
- Lime Zest – 1 teaspoon
- Paprika – 1 teaspoon
- Oregano, Dried – ½ teaspoon
- Chili Powder – ½ teaspoon
- Ground Coriander – ½ teaspoon
- Cumin, Ground – ½ teaspoon
- Garlic Powder – ½ teaspoon
- Tomato Sauce – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon