Chili Lime Cauliflower (Crispy, Roasted)
Prep
5 min
Cook
25 min
Total
30 min
Serves
4
Chili lime cauliflower is the side that converts cauliflower skeptics — roasted until the edges char and crisp, then coated in smoky-tangy chili lime. It's a vegan side, a taco filling, or a snack you eat off the pan. The flavor is one chili lime seasoning.
This uses Pinche Crack, our chili lime blend (ancho chile, Korean chili, garlic, zesty lime).
Why it wins
- One sheet pan, hands-off. Toss and roast.
- One seasoning = smoky-tangy flavor. Lime's built in.
- Vegan and versatile — side, taco, or snack.
Crack Spice Recipe
Chili Lime Cauliflower
Ingredients
Method
- Toss. On a sheet pan, toss florets with olive oil and 1 Tbsp Pinche Crack.
- Roast. 425°F, single layer, 25–30 min, tossing once, until charred and crispy at the edges.
- Finish. Dust with the remaining 1/2 Tbsp seasoning, squeeze lime, and scatter cilantro.
Total time: 30 minutes (mostly hands-off). Serves 4.
Pro tips
- Single layer, high heat — that's how you get char instead of steam.
- Cut even florets so they roast at the same rate.
- Season twice — before for flavor, after for a fresh hit.
Ways to serve
- Chili lime cauliflower tacos — with slaw and avocado crema.
- As a side to chicken, fish, or rice bowls.
- Snack — straight off the pan with a lime-crema dip.
FAQ
Air fryer? Yes — 400°F for 15–18 min, shaking halfway.
How spicy? Medium, smoky. Adjust to taste.
Frozen cauliflower? Fresh roasts crispier; if frozen, thaw and pat very dry.
Cauliflower people actually crave: Pinche Crack turns a plain head of cauliflower into the best thing on the plate. 30 minutes.