Chile-Lime Roasted Cauliflower

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

6 cups cauliflower florets

2 tablespoons extra-virgin olive oil

1 tablespoon lime juice, plus lime wedges and zest for garnish

1 teaspoon ancho chile powder

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

⅛ teaspoon cayenne pepper (optional)

1 tablespoon torn fresh cilantro leaves

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

Combine 6 cups cauliflower with 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon each ancho powder and smoked paprika, ½ teaspoon each garlic powder, onion powder and salt and ⅛ teaspoon cayenne, if using, on the prepared baking sheet. Toss until evenly coated; spread in an even layer.

Roast, stirring once, until tender and golden brown, 15 to 20 minutes.

Transfer to a serving bowl; sprinkle with cilantro. Garnish with lime zest and serve with lime wedges, if desired.

Nutrition

• Calories: 83 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 282 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 1 g