Rockin’ Southwest Cauliflower

Rockin' Southwest Cauliflower

Rockin’ Southwest Cauliflower

I love cauliflower but I have exhausted most of the ways to make it.  For years I have made it as mashed potatoes for the family.  Everyone enjoys it and asks for it that way. In fact, the first time my kids had real “mashed potatoes” they did not like them.  It wasn’t until recently that I explained to them, that all along it had been mashed cauliflower!  Since this little chat, they decided they no longer liked the mashed cauliflower.  Hmmm.  We will ease back into that later.

Now I need a new recipe for the cauliflower.  I tried to think of things that were easy and I already had in the house.  (I am totally a throw-something-together-fast gal!)  Don’t get me wrong, I follow recipes for the first time, and then make tweeks to the recipe the next time I make it.  But most of the time, I just need to throw something together fast.

Well, after digging through the internet and my spice cabinet, I came up with roasted cauliflower.  There were recipes that called for all kinds of cool chile peppers, but all I had was southwest seasoning.  I decided to just wing it.

I cut up one head of cauliflower and threw it in bowl.  I drizzled on Grapeseed oil (but use what you got) till everything looked covered but not greasy.  I shook on southwest seasoning till everything was coated lightly and added a 1/4 tsp of salt. I spread it out on a jelly roll pan so all the cauliflower was in one layer.  I squeezed a whole small lime over the top after putting it on the pan.  That’s it.  Next, I placed it in the oven on 325º for about one hour or until the edges get golden brown.  Keep in mind, everyone’s preferences for salt and southwest seasoning are different, so start sparingly and add to taste.

It was too hot to eat right out of the oven, so I let it cool down a bit.  By time I returned, it had cooled down to room temperature.  We actually liked it that way a lot.  I left it on the pan on the stove while thinking how I was going to use it, and after a couple hours, the pan was empty!

cauliflower roasted one hour

roasted one hour

All of us had been walking by it grabbing pieces here and there as a snack.  So it was decided for me, how it would be used.  lol.  I suppose you can have it as a side dish, but ours never makes it that far.  I usually make it on Saturday morning and leave it on a platter for everyone to snack on during the day, which makes mommy happy!

Southwest Roasted Cauliflower
 
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Roasted cauliflower with a southwest flare, hint of lime and crispy on the edges. Easy recipe with great results! Kids love it as a snack!
Author:
Recipe type: Side dish or snack
Cuisine: Soutwest
Serves: 3-4
Ingredients
  • 1 medium head of cauliflower
  • Oil to coat (Grapeseed, olive oil, etc)
  • Southwest seasoning (I used Penzey Arizona Dreaming)
  • 1 small lime, juiced
  • ¼ tsp salt
Instructions
  1. Preheat over to 325
  2. Chop up cauliflower, removing large stem
  3. Place in bowl, drizzle with olive oil, grapeseed oil, or your preference
  4. Spinkle southwest seasoning over cauliflower until lightly coated
  5. Toss in salt
  6. Spread over jelly roll pan to one layer
  7. Squeeze lime over the top
  8. Cook until golden brown and edges crispy, about 1 hour to 1½ hours.
  9. Low and slow

Crispy Southwest Chicken Burritos

 

Chicken and Black Bean Corn Burritos

Light Southwest Crispy Chicken Burrito

Crispy Southwest Chicken Burritos
 
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If you love southwest food but want something healthy and fast, then this is for you. Light and satisfying.
Author:
Recipe type: Dinner
Cuisine: Healthy Southwest
Serves: 6
Ingredients
  • 1 c cooked rice (room temp or warm)
  • 1 c cooked diced or shredded chicken
  • 1 c black beans 12 oz drained and rinsed*
  • ½ red and/or green bell pepper*
  • ¼ cup of corn*
  • ¼ c fresh cilantro
  • 1 T of chili seasoning
  • garlic salt to taste
  • 2 cups of shredded taco or Mexican blend cheese
  • Sour cream (optional)
  • Lime juice from ½ lime (one good squeeze)
  • 6 burritos (low carb)
Instructions
  1. Mix everything together except sour cream. Divide into six servings and place down the center of each burrito shell. Roll up shells leaving ends open. Spray tortilla with cooking spray lightly all over.
  2. Heat large nonstick griddle or skillet over medium heat for a minute. Place 1-2 burritos at a time in pan seam side down until golden brown. Flip. About 2 minutes per side. Plate burrito placing a small dallop of sour cream on top of burrito with a sprinkle of cheese and cilantro.
  3. *Instead of using the separate ingredients, I used frozen red bell peppers, corn and black bean (defrosted) which cut the prep time down quite a bit.

Adapted from melskitchencafe.com and bettycrocker.com.  Enjoy!