Pharmacy Notices
Lunch | Dinner | Side | Snack

Roasted Mexican Cauliflower

  • 10 Mins

    Prep Time

  • 20 Mins

    Cook Time

  • 8

    Servings

  • 70 Calories
  • 5g Fat
  • 4g Carbs
  • 2g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 8 Servings
  • 70 Calories
  • 5g Fat
  • 4g Carbs
  • 2g Protein
  • 30 Mins Total Time
  • 1 Large Head Cauliflower, cut into bite-sized pieces
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ Tsp Ground Cumin
  • ¼ Tsp Chili Powder, use less if suffer from frequent heartburn
  • ¼ Cup Raw Pepitas
  • 1 Tsp Chopped Cilantro
  • 2 Tsp Lime Zest
  • Salt, to taste (Monitor salt intake per doctor’s recommendations)
Recipe adapted from cookieandkate.com

Nourishment Note

Instructions

  • 8 Servings
  • 70 Calories
  • 5g Fat
  • 4g Carbs
  • 2g Protein
  • 30 Mins Total Time
  • 1

    Preheat Oven & Line Baking Sheet Preheat oven to 425°F. Line baking sheet with parchment paper.

  • 2

    Mix Ingredients in Bowl In a large mixing bowl, combine chopped cauliflower, olive oil, ground cumin, and chili powder. Mix to evenly coat the cauliflower with spices.

  • 3

    Bake Cauliflower Spread on the parchment paper and bake for 10 minutes. Remove from oven, stir the cauliflower, and sprinkle the pepitas over the middle section of the pan. Return to oven and continue baking for 10 minutes or until cauliflower is golden brown.

  • 4

    Let Cool, Season, & Enjoy Once cauliflower is golden brown remove from oven and sprinkle with cilantro, lime zest, salt, and pepper.

Recipe adapted from cookieandkate.com

Fatigue Buster

  • Reduce Prep Time

    Use pre-cut cauliflower to reduce prep time.

There's plenty more delicious recipes to try!

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