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Taco Roasted Cauliflower

Prep time 15 min
Cook time 25 min
Total time 40 min

Prep time 15 min
Cook time 25 min
Total time 40 min


Roasting cauliflower (or broccoli) to serve with dinner is one of my go-to quick side dishes. The classic way is to roast with simply olive oil, minced garlic and sea salt Garlic Roasted Broccoli and Cauliflower Recipe. It only takes a few moments of prep work and then roasts in the oven for 20 or so minutes while you pull dinner together. The florets come out crispy and savory, which is a nice change from soft and soggy that we often encounter.

Now, if you know me very well, then it’s no surprise that I simply couldn’t leave well enough alone. Yes, the classic version of this recipe is bomb. Yes, the kids eat it without any nagging. But…I couldn’t help myself from playing around with new flavors to create this Taco Roasted Cauliflower recipe

Serves 8

3 heads cauliflower

¼ cup olive oil

1 teaspoon sea salt

4 teaspoons fresh garlic, minced

2 teaspoons chili powder

1 teaspoon sweet paprika

½ teaspoon ground cumin

½ teaspoon onion powder

1 teaspoon fajita seasoning


Preheat the oven to 425 degrees F.


Wash the cauliflower heads and remove the stem and leaves. Cut into florets and then slice the florets into thin, flat pieces.


Place the florets in a large bowl and toss with the remaining ingredients. Spread over two large rimmed baking sheet and roast in the preheated oven for 25 minutes. Enjoy!


Calories: 86
Fat: 6g
Carbohydrates: 6g
Sodium: 292mg
Fiber: 3g
Protein: 3g
Sugar: 2g

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