Roasted Mexican Cauliflower with Pepitas
This oven-roasted cauliflower is easy and delicious. The olive oil caramelizes the florets and they are baked to crisp-tender perfection. The best thing about this recipe is that adding the spices and pepitas gives it a wonderful Mexican flavor.Adapted from: Cookie and Kate
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Equipment
- 1 knife
- 1 bowl
- 1 baking pan
Ingredients
- 1 cauliflower large head
- 2 tbsp olive oil extra virgin
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper ground
- 1/2 tsp cumin ground
- 1/4 tsp chili powder
- 1/4 cup raw pepitas
- 1 tsp cilantro finely chopped
- 1/2 tsp lime zest
Instructions
- Cut the cauliflower into bite sized pieces and coat with the olive oil
- Sprinkle the cauliflower with cumin and chili powder and toss until well blended
- Arrange the cauliflower in an even layer and bake for 15 minutes
- Remove from the oven, toss, and sprinkle the pepitas over the cauliflower
- Return the cauliflower to the pan and bake for another 10-15 minutes
- Sprinkle the cauliflower with cilantro and lemon zest.
- Serve and enjoy!
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 2.7mgCalories: 122kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 191mgPotassium: 470mgFiber: 3gSugar: 3gVitamin A: 43IUVitamin C: 69mgVitamin E: 1mgVitamin K: 27µgCalcium: 37mgIron: 1mgMagnesium: 46mgPhosphorus: 114mgSelenium: 1µgZinc: 1mg
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