Chili and Lime Roasted Baby Cauliflower

Chili and Lime Roasted Florentino

Chili and Lime Roasted Baby Cauliflower

With all the yummy flavors of Mexican street corn, this crowd-pleasing baby cauliflower makes a fun and festive dish for taco night.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4


  • 3 bunches Florentino Baby Cauliflower woody ears trimmed
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 cloves garlic minced
  • 1/4 tsp salt and pepper each
  • 2 tbsp lime juice
  • 1/4 cup spicy mayonnaise
  • 1/4 cup feta cheese finely crumbled
  • 2 tbsp fresh cilantro finely chopped
  • 1 tsp lime zest


  • Preheat oven to 425°F. In large bowl, toss together baby cauliflower, olive oil, chili powder, garlic, salt and pepper.
  • Arrange in single layer on parchment paper–lined baking sheet. Roast for 10 to 15 minutes or until lightly charred in spots and tender. Let cool slightly; toss with lime juice.
  • Transfer to serving dish; drizzle with spicy mayonnaise. Garnish with feta, cilantro and lime zest.


  • Use your favorite store-bought spicy mayonnaise or aioli for this recipe. Chipotle mayo works well, but you could also use mayo flavored with peri-peri or sriracha hot sauce. Alternatively, for simple homemade spicy mayo, stir together 1/4 cup mayonnaise,1 tsp chili powder and 1/4 tsp red chili flakes.
  • Substitute crumbled cotija cheese or grated Parmesan for feta cheese if preferred.
Keyword Cauliflower