Mexican Cauliflower

Mexican Cauliflower




1 head of cauliflower, chopped

¼ med red onion, diced

1 large tomato, diced

1 cup corn kernels, rinsed

½ cup chopped cilantro

Juice and zest of 1 lime

1 TBSP coconut oil, melted

2 cloves garlic, minced

2 tsp cumin

1 tsp Salt

Pepper to taste

1-2 oz. white cheddar cheese, grated (optional)


1. Chop cauliflower into bite-size chunks and toss with chopped cilantro

2. Mix lime juice, zest, garlic, coconut oil, cumin, salt and pepper

3. Pour sauce over the cauliflower and let marinade for an hour or more

4. Toss into a oven safe dish (9×11 works well)

5. Add corn, onion and tomato and bake in 425* oven for desired length. I recommend about 20 minutes so the cauliflower doesn’t get too soft.

6. Sprinkle additional salt and/or pepper, as needed

7. If using cheese, grate and sprinkle on top and put back in oven for 5 more minutes til melted.