Flavorful roasted cauliflower is topped with extra crispy vegetables, melted cheese, and packed with tasty herbs and spices. This sheet pan loaded cauliflower highly under-appreciated side dish or entree with little prep and cook time!
I will be the first to admit I am a terrible veggie eater! But there is something about roasting vegetables that takes the otherwise boring and bland flavors to a WHOLE new level; I actually look forward to eating them! Roasting these seasonable vegetables, like in this sheet pan loaded cauliflower recipe, not only cuts down on cook time and dishes, it's also a great way to get in a TON of different veggies, which all offer their own unique flavors, vitamins and minerals and of course lots of fiber. This sheet pan loaded cauliflower recipe is all topped with mashed avocado, melty cheese, spicy jalapeños...what's not to love?!
Sheet Pan Loaded Cauliflower
Ingredients:
• 1 medium head cauliflower cut into florets
• 1 medium jalapeno, sliced (optional)
• 2 tsp. olive oil
• ¼ C chopped red onion
• ½ C shredded Monterey jack
• ¼ C chopped tomato
• ½ C mashed avocado
• ¼ C chopped orange bell pepper
• 2 TBSP. finely chopped cilantro
• ¼tsp. sea salt
• ¼ tsp. chili powder
• ¼ tsp. garlic powder
• ½ tsp. ground cumin
Directions:
Preheat oven to 425º F. Place cauliflower on baking sheet.
Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
Bake for 30 to 35 minutes, or until tender-crisp and golden.
Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.
Servings: ~6
Macros per serving: 160 cals | 8g fat | 13g carbs | 6g protein