Gluten-Free Vegan Roasted Cauliflower with Chipotle and Lime
This Roasted Cauliflower with Chipotle and Lime is an easy and healthy recipe made with only 6 clean, real food ingredients. It's the perfect plant-based side-dish, appetizer, or snack that everyone will love! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Lectin-Free | Paleo-Friendly | Alkaline | Medical Medium }
Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the seasoning:
Add all the ingredients for the seasoning to a small bowl and stir until well combined, then set aside. Start off with a lower amount of each seasoning and adjust up to the higher amount, depending on your preference.
Prepare the cauliflower:
Remove the stem and leaves from the cauliflower, cut it into small bite-sized pieces, then add them to a medium-size mixing bowl.
Drizzle the avocado oil over the cauliflower pieces and gently toss until the oil is evenly distributed and all the cauliflower pieces are covered.
Assembly:
Sprinkle the seasoning mixture onto the cauliflower pieces and gently toss, making sure the seasoning is evenly distributed and covering all the cauliflower pieces.
Transfer the seasoned cauliflower pieces to the prepared cookie sheet and bake at 325 degrees Fahrenheit for approximately 60-90 minutes, or until the cauliflower is soft on the inside and slightly crispy on the outside, tossing them halfway through.
Remove from the oven and squeeze the lime juice over the top of the cauliflower pieces.
Optional: garnish with fresh chopped cilantro.
Best when served hot from the oven.
Notes
Recipe lightly adapted from:https://remcooks.com/2012/02/02/roasted-cauliflower-with-red-chile-cilantro-lime/Cooking Time: The secret to making the cauliflower soft on the inside and crispy on the outside is to use the "slow + low" heat method. Roasting the cauliflower for a longer period of time (60-90 minutes) on low heat (325 degrees Fahrenheit) will give the best results.Cauliflower: You can use a whole cauliflower, cut into floret-size pieces, or use pre-cut cauliflower pieces. In addition, I've also used frozen cauliflower pieces when I didn't have fresh on hand, although fresh comes out better.
Whole Cauliflower - remove the leaves and stem, then cut the cauliflower into small bite-size pieces.
Fresh Cauliflower Pieces - this is the quickest option if you're in a hurry, just skip over to Step 2.
Frozen Cauliflower Pieces - I've used both frozen cauliflower pieces and although frozen works, the fresh seems to come out better.
Avocado Oil: When roasting veggies in the oven, I prefer to use avocado oil since it will be roasting at high heat for a long period of time, but it can be substituted with organic extra-virgin olive oil.Lime Juice: Freshly squeezed lime juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also use organic store-bought lime juice.Chipotle + Garlic: Adjust these to your taste preferences. You can start with the lower amounts shown in the recipe for a milder spice combination or use the higher amounts for a more spicy flavor.
Medium Heat: Use 1/2 teaspoon ground chipotle + 1/4 teaspoon garlic powder
High Heat: Use 1 teaspoon (or more!) ground chipotle + 1/2 teaspoon garlic powder
Himalayan Pink Salt: This is my salt of preference, however, you can always substitute with sea salt. I recommend using between 1/4 - 1/2 teaspoon according to your preference.Serving Size: This recipe will make approximately (2) cups of cauliflower bites, depending on the size of the cauliflower you use. Nutritional information is for 1/2 cup which is (1) serving.