Roasted Cauliflower with Chipotle and Lime

Roasted-Cauliflower-with-Chipolte-and-LimeThis Roasted Cauliflower with Chipotle and Lime recipe is a must-have if you are a fan of chipotle, even if you don’t really like cauliflower.

Because I don’t.

I mean that I don’t jump up and down in joy over it like I do kale, or squash, spinach or avocados.

But I will eat it if it has a good flavor to it and you just can’t go wrong with the chipotle-lime combination.



5 Fast Facts About Cauliflower:

  • 1 cup contains 9.1% DV of potassium
  • 1 cup contains 85.9% of vitamin C
  • 1 cup contains 8.5% DV of fiber
  • excellent anti-oxidant
  • contains anti-inflammatory benefits

5 Fast Facts About Extra Virgin Olive Oil:

  • lowers blood cholesterol levels
  • rich in anti-oxidants
  • improves bone mineralization and calcification
  • excellent protection from heart attack and stroke
  • contains anti-inflammatory benefits

5 Fast Facts About Chipotle:

  • can help reduce cholesterol and triglyceride levels
  • can help lower the risk of diabetes
  • a thermogenic food to help energize metabolism
  • can help improve circulation
  • rich in vitamin A, vitamin C, iron, magnesium and potassium

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption
















Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door…and you’ll be supporting The Healthy Family and Home website at the same time!



Tip #1:  I’ve used both frozen and fresh cauliflower and although frozen works, the fresh seems to come out better.

Tip #2:  I like chipotle ~alot~ so if you don’t like too much spicy, just use less chipotle than what I show in the recipe because it will be hot.


Roasted Cauliflower with Chipolte and Lime (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly) The Healthy Family and Home


  • 1 organic cauliflower
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoon organic chipolte powder
  • 1/4 - 1/2 teaspoon organic garlic powder
  • 1/4 - 1/2 teaspoon pink himalayan salt
  • 1 organic lime


Step 1 Cut the cauliflower into bite size pieces and place in a glass 8 x 8 baking dish.

Drizzle the olive oil over the cauliflower pieces then stir to make sure each one is coated.

Spinkle the chipolte powder, garlic powder and pink himalayan salt.

Stir again to make sure each piece is coated with the seasonings.

Bake at 400 degrees for approximately 15 - 20 minutes or until slightly crispy.

Squeeze lime juice over them before serving.

Best when served hot from the oven.



Recipe inspired by and adapted from:


Simple Meal Planning - Plan to Eat



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  1. says

    Hi, Karielyn. Thanks for trying the recipe with your own spin on it. I love chipotle chiles and have a recipe for pickled chipotle chiles that is out of this world. I would imagine the chipotles would add a nice smokey kick to the dish. The chile blend I use for this dish actually has some chipotle but 5 other chiles as well. Each chile has its own flavor profile and the blend really adds depth of flavor to the dish. I love your photo. It’s very whimsical but enticing.

    • Karielyn says

      Hi Rem! I am so glad you posted the original recipe because you have a non-cauliflower lover actually craving cauliflower almost everyday now lol!

      One day when I’m not being lazy I will try your chili blend because I love chili peppers and I know it would make the dish even more irresistible.

      I saw your picture of the roasted cauliflower and wanted to eat them so bad I just used what I had on hand at the time….couldn’t even wait for the next grocery trip ;)

      Thanks again, I really love the recipe ;)

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