Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cauliflower florets roasted until golden and charred at the edges in a smoky chipotle and cumin coating.
Side dish. Good with roast chicken, grilled steak or pork chops. Find a main
Equipment: Large baking tray
Measures and names
Ingredients
- 1 cauliflower (about 800 g), cut into florets
- 1 tbsp olive oil
- 1-2 tsp chipotle paste
- 1 tsp ground cumin
- 1 lime, cut into wedges
- 1 small handful coriander (cilantro), chopped
- Salt
Method
- Heat the oven to 200°C (fan 180°C).
- Mix the oil, chipotle paste, cumin and a pinch of salt, then toss with the cauliflower and spread out on a large baking tray.
- Roast for 25 minutes, turning once, until golden and tender.
- Squeeze over the lime and scatter with coriander to serve.
Swaps and tips
Spread the florets out well so they roast rather than steam. Check the chipotle paste label if you need it gluten-free.
Easy variations
- Add a drizzle of yoghurt or soured cream to serve
- Use broccoli instead of cauliflower
- Scatter with toasted pumpkin seeds
- Add a pinch of smoked paprika
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 6 g | 3 g | 4 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
