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+ servings

Chili over Spiced Roasted Cauliflower

Servings: 4
Author: Michelle De La Cerda


  • 1-20 oz pouch SmokeHouse Pork and Beef with Chili Beans Chili
  • 1 head Cauliflower; cut into florets
  • 2 tbsp extra virgin olive oil
  • 1/2 cup queso fresco; crumbled
  • 1/4 tsp fresh cilantro; chopped

Spice Blend

  • 1/2 tsp granulated garlic
  • 1/3 tsp salt
  • 1/3 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp corriander
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder


  1. Mix the spice blend together in a small bowl.
  2. Place the cut cauliflower florets in to a zip seal bag and pour in the olive oil.
  3. Seal the bag and shake vigorously, allowing the oil to coat all the florets.
  4. Open the bag and pour in the spice blend, reseal, and shake vigorously, coating all the florets.
  5. Place on baking sheet lined with parchment paper.
  6. Bake in a 425° pre-heated oven for 45-50 minutes, flipping once, about half way through.
  7. Open pouch and cook on the stovetop according to package directions.


  1. Add some cauliflower to a shallow bowl.
  2. spoon the chili over the cauliflower
  3. Sprinkle with queso fresco and cilantro.
  4. Serve and enjoy.