This post is sponsored by Fiesta Brand Seasonings.
Roasted Cauliflower with Chili, Lime and Browned Butter takes this yummy low carb, keto friendly veggie to heights never imagined! Fresh cauliflower florets tossed with a mixture of spices, browned butter and finished with a squeeze of fresh lime, this is a kicked up twist on one of our favorite veggies that you’ve got to try!
We are obsessed with roasted cauliflower around here! It’s a quick, easy and tasty keto and low carb side dish options! There is something magical that happens when you roast cauliflower florets…they transform into succulent, nutty caramelized nuggets of yumminess with a hint of buttery sweetness. All that to say that roasted cauliflower is amazingly good and so easy! If you haven’t tried it, now is the time cause I guarantee you will never think of cauliflower the same way again!
To spice things up, I decided to do a chili and lime version of roasted cauliflower with browned butter! I love the nuttiness of browned butter and the amazing depth of flavor it lends to whatever its combined with! To prepare the chili lime version of roasted cauliflower, you melt the butter and add all the seasonings to the butter so the cauliflower gets an even coat of everything. Toss it around…spread it on a lined sheet pan and bake! Super easy!
Roasting is a great way to cook many types of veggies and its great because its really hands off! As a matter of fact I can’t think of a veggie that I don’t love roasted! Brussels sprouts, asparagus, broccoli, turnips, radishes, squash, eggplant…all amazing roasted! I do have to say that hands down our favorite around here is roasted cauliflower!
As the cauliflower roasts with the butter, the butter browns and gets nutty and helps the cauliflower caramelize…DELISH! When the cauliflower comes out all browned up, it gets a squeeze of fresh lime to add some brightness and acidity to the dish…taking it over the top!
A mix of garlic, chili powder, cumin and cayenne give this roasted cauliflower some Mexican flare! Remember to always use fresh, quality spices for the best results! Click on the links in the recipe to find out more out the spices I use!
If you love roasted cauliflower, you’ve got to try this spicy chili lime version! If you haven’t ever tried roasted cauliflower…your world is going to be forever changed!! Give it a try! This cauliflower would be great served up with my Pico de Gallo Crispy Chicken Thighs for a low carb, keto friendly meal with Mexican flare!
Looking for more delicious low carb side dish recipes, check these out!
- 6 Tbsp. butter melted
- ½ Tbsp. granulated garlic
- 1 tsp. chili powder
- ¼ tsp paprika
- ¼ tsp. cumin
- 1 dash -1/8 tsp cayenne pepper
- 1/2 Tbsp. kosher salt
- 1 head fresh cauliflower, cut into florets and dried
- 1/2 fresh lime
Preheat oven to 425 degrees. Line a sheet pan with parchment and set aside.
Place the cauliflower florets in a large bowl. Combine melted better and the next 6 ingredients in small bowl and wick to combine. Toss the florets with the butter and spices until thoroughly coated.
Spread the florets on the prepared sheet pan and bake at 425 degrees for 25 to 30 minute or until florets are golden brown, stirring half way through the baking time. Remove from oven and squeeze fresh lime over the florets. Serve immediately.