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Chili Lime Roasted Cauliflower

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Chili Lime Roasted Cauliflower Beauty and the Beets #Nooil

If there is one thing I could eat everyday for the rest of my life, it would be roasted vegetables. Especially Brussels Sprouts. Seriously, I need to change the name of my blog to Beauty and the Brussels Sprouts. Just saying. In between recipes featuring my favorite little cabbage balls, I like to eat other veggies- like broccoli and cauliflower. I have been known to eat an entire head of raw cauliflower in one sitting.

Chili Lime Cauliflower roasting

As part of my Forks Over Knives cooking class we have been learning to roast veggies, without oil. And while I thought the veggies would not be nearly as crisp as roasting with oil, I have been wrong. Veggies taste so much better without the oil. The key is just to add some kind of liquid. So I decided to roast cauliflower, and used veggie stock and lime juice as my liquid. Whoa. Wow. Yowza.

Chili Lime Cauliflower Beauty and the Beets

I have now found a veggie I love to roast just as much as Brussels sprouts. I had to turn this dish in as a graded assignment for my class and I got a 100%. Yeeeessssss!!

Chili Lime Roasted Cauliflower

Chili Lime Roasted Cauliflower

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 1 large head cauliflower,, cut into bite-sized florets
  • 3 tbsp vegetable stock
  • 1 lime,, halved
  • 1/2 tbsp Chili Powder
  • 1 tsp garlic powder
  • 1/4 cup cilantro,, roughly chopped


  1. Preheat the oven to 450° and line a baking sheet with parchment paper.
  2. Place the cauliflower in a large bowl, add the stock and juice of the lime halves. Do not throw away the lime.
  3. Toss the cauliflower to evenly coat the cauliflower with the liquid.
  4. Add the chili and garlic powder, toss to coat the cauliflower with the spices.
  5. Place the cauliflower onto the lined baking sheet, laying the florets as evenly as possible, cut side down. Place the juiced limes on the tray as well.
  6. Roast the cauliflower and limes for 15-20 minutes, until they begin to turn golden brown.
  7. Place the roasted cauliflower in the serving bowl and very carefully squeeze the roasted lime halves onto the cauliflower (use tongs or a juice squeezer as the limes will be very hot)
  8. Sprinkle the chopped cilantro over the cauliflower and serve immediately.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

What I Ate Wednesday Beauty and the Beets 2-24

I made the cauliflower as part of my What I Ate Wednesday, though I made it Monday. So here is my What I ate Monday for Wednesday:


Sunflower Seed Butter Beauty and the Beets

Sunflower Seed Butter on an English Muffin. I love seed butters- they are less stick-to-the-roof-of-your-mouth-sticky and very mild in flavor so they can work with a lot of different foods.


Veggie Bagel lunch Beauty and the Beets

Leftover veggies on a bagel with cream cheese.


Shredded Sprouts Salad with White Bean Dressing Beauty and the Beets

The aforementioned cauliflower. And leftover Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from my #SundaySupper post from the weekend.

And as with all Sunday Supper events, feel free to click here and vote for my salad!

As always, thank you for stopping by Beetsland and I look forward to seeing all my fellow WIAW bloggers over at the What I Ate Wednesday party. And thanks to Jenn from Peas and Crayons for starting our Wednesday tradition!

Faith VanderMolen

Thursday 25th of February 2016

That english muffin, seed butter combo looks awesome!

Helen Corbin

Wednesday 24th of February 2016

All of what you ate looks and sounds GREAT. I am making roasted cauliflower tonight. Sadly I don’t have any limes or veggie broth right now but I will definitely get some because your version sounds fantastic.

Morgan @ Morgan Manages Mommyhood

Wednesday 24th of February 2016

I am DEFINITELY trying that out - I have such an obsession with cauliflour - I too can eat an entire had at once!!


Wednesday 24th of February 2016

I look forward to making this again if I can save enough for the oven and not eat it all!

Laura @ Sprint 2 the Table

Wednesday 24th of February 2016

That cauli looks amazing I'm so glad you posted the recipe. Definitely trying it out - I never thought to use vegetable stock!


Wednesday 24th of February 2016

Veggie stock is going to be my new go to staple in my kitchen! Thank you for the link up and Happy Wednesday!

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