Low Carb Fiesta Potatoes
Transform your favorite comfort food into a guilt-free delight with these Low Carb Fiesta Potatoes! This creative spin on a classic dish swaps traditional potatoes for roasted cauliflower florets, perfectly seasoned with a bold blend of chili powder, cumin, and paprika. Baked to golden perfection, these "potatoes" are smothered in gooey cheddar cheese and topped with fresh cilantro, green onions, and a spicy kick of jalapeño. Finished with a dollop of creamy, tangy sour cream, this keto-friendly recipe is bursting with Tex-Mex flavors while keeping carbs to a minimum. Ready in just 45 minutes, it’s the perfect side dish or snack for your next fiesta night!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Chopped green onions
- 2 tablespoons Chopped cilantro
- 1 tablespoon Diced jalapeño
- 4 tablespoons Sour cream
Instructions
Preheat the oven to 425°F (220°C).
Remove the leaves and core from the cauliflower, then chop it into small bite-sized florets, resembling the size of cubed potatoes.
In a large bowl, toss the cauliflower florets with olive oil, ensuring they are evenly coated.
In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Sprinkle the spice blend over the cauliflower and toss again to ensure even coverage.
Spread the seasoned cauliflower florets out in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25 minutes, or until the cauliflower is tender and golden brown, flipping halfway through.
Remove the baking sheet from the oven and sprinkle the cauliflower with shredded cheddar cheese.
Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it cool for a couple of minutes.
Transfer the cheesy roasted cauliflower to a serving dish.
Top with chopped green onions, cilantro, and diced jalapeño for garnish.
Serve hot, with a dollop of sour cream on each portion for a final touch of flavor.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 15.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
