Baked Mexican Cauliflower

Baked Mexican Cauliflower is a delightful, low-carb dish that combines the rich flavors of traditional Mexican cuisine with the wholesome goodness of cauliflower. This keto-friendly recipe is perfect for a satisfying meal without the carbs, making it ideal for those on a ketogenic diet.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Shredded cheddar cheese - 100g
• Fresh cilantro - 2 tablespoons, chopped
• Sour cream - for serving (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and cut the cauliflower into small florets.
3. In a large mixing bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper, and chili powder.
4. Add the cauliflower florets to the bowl and toss until they are evenly coated with the spice mixture.
5. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
7. Remove the baking sheet from the oven, sprinkle the shredded cheddar cheese over the cauliflower, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Once done, remove from the oven and garnish with chopped fresh cilantro.
9. Serve hot, optionally with a dollop of sour cream on the side.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: g
• Sodium: 750 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber, promoting digestive health.

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