Roasted cauliflower guacamole is a healthy snack recipe that is so easy to make!
This healthy guacamole recipe is lower in calories than traditional guacamole. Naturally low carbs, gluten free, vegan, paleo and Whole30 friendly.
Why you will love this Whole30 guacamole
- This super simple guacamole recipe has a fun twist – roasted cauliflower is mixed in to make it more filling! All you need is a food processor to make this super simple recipe anytime!
- Avocados are actually a great source of fiber and healthy fats so they are great to incorporate into your diet!
- Perfect for weekday snacking, parties, cookouts or to add to your favorite Mexican dish. Top burrito bowls, tacos or burritos with this roasted cauliflower guacamole.
- A great way to add in more veggies! The roasted cauliflower adds veggies while also adding lots of flavor!
Ingredients
- Cauliflower
- Avocado
- Lime
- Salt
- Tomatoes, chopped (optional)
- Chopped red onion
- Cilantro
- Garlic powder
- Cayenne pepper
How to make cauliflower guacamole
Step 1: Preheat the oven to 450F.
Step 2: Chop the cauliflower into florets. Add the cauliflower to the preheated oven and bake at 450F for 30 minutes, stirring after 20 minutes.
Allow the cauliflower to cool completely.
Step 3: Add the cauliflower to a food processor and process on high until smooth.
Step 4 & 5: Add 2 small (or one large) avocados, garlic powder, salt and lime juice and cilantro to the food process or and blend on high until smooth.
Step 6, 7 & 8: Remove the guacamole from the food processor into a serving bowl. Add the rest of the cubed avocado, tomato and additional chopped red onion and cilantro and stir well.
Serve immediately or store in the fridge for 4 hours.
Recommended kitchen tools
What to serve with Whole30 guacamole
- Fresh veggies including bell pepper, sugar snap peas, jicama slices, baby carrots
- Roasted veggies
- Tortilla chips
- Plantain chips
- Taco chicken on burrito bowls
- Mexican cauliflower rice
- Cilantro Lime Cauliflower rice
- Green Cauliflower Rice
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Other ingredients you could add
- Sliced jalapeno (fresh or pickled)
- Diced green chilis
- Ground cumin
- Smoked paprika
Whole30 guacamole tips
To ensure the cauliflower cooks evenly, cutting it into similar size pieces is really important. The smaller the cauliflower is cut, the faster it will roast.
Don’t mess with the cauliflower too much, the more you open the fridge, the longer the cauliflower will take to roast.
Can you use frozen cauliflower?
Yes! This recipe works well because the cauliflower is going to be blended in the food processor, so roasting the frozen cauliflower is a great option. You may need to add 3-5 minutes to the cooking time due to the cauliflower being frozen.
Other ways to cook the cauliflower
- Cook in a large cast iron skillet over medium heat for 7 minutes. Add 3 tablespoons of water and cover the pan with a lid. Cook 3-4 minutes covered.
This will allow the cauliflower to get a nice charred flavor and also allow it to be tender enough to blend in the food processor. - Cook the cauliflower on the grill. Use a vegetable basket or over aluminum foil so the cauliflower doesn’t fall through the grates. Grill over medium heat until tender.
Allow to cool before cooking in the food processor.
How to store cauliflower guacamole
Refrigerator: Store in the fridge in a well-sealed container for up to 3 days. You may notice that the guacamole will brown on the top when sitting in the fridge. Because there is both red onion and lime juice, this will help keep the avocado from oxidizing.
However to ensure that the guacamole stays fresh, you can add plastic wrap to the guacamole to ensure that there is less air hitting the guacamole. To do this you will want to press the plastic wrap down on top of the guacamole.
Freezer: You can freeze guacamole, however because of the cauliflower added to this dish, it’s not recommended that you freeze this guacamole as the cauliflower will get watery as the guacamole defrosts.
Substitutions
- Cauliflower: In this recipe you can use fresh or frozen cauliflower. You can also cauliflower rice (fresh or frozen) in this recipe. You could also use broccoli florets in place of the cauliflower.
- Red onion: If you do not like red onion, you can omit it completely. You can also use yellow or white onion as well.
- Garlic powder: I like to use garlic powder because fresh garlic can be a bit overwhelming in fresh dishes. However, if you love fresh garlic, you could also use 1-2 cloves fresh garlic finely chopped.
- Lime juice: You can also use lemon juice if you cannot find limes.
If you love this recipe, you should try
Roasted Cauliflower Guacamole
$6.96 Recipe/$0.87 ServingGuided Recipe Video
Ingredients
- 1 large head cauliflower - $2.65
- 1/2 tbs. avocado oil or olive oil - $0.18
- pinch of salt - $0.02
- 2 1/2 small avocados (or 1 1/2 large avocado) - $1.87
- 1 lime - $0.33
- 1/2 tsp salt - $0.03
- 3-4 tbsp chopped red onion, divided - $0.08
- 1 tsp garlic powder - $0.10
- 1/4 cup cilantro - $0.65
- 1/4- 1/2 tsp. cayenne pepper - $0.05
- 1/4 cup chopped tomatoes (optional) - $1.00
Instructions
- Preheat the oven to 450F.
- Remove the cauliflower from the stalk, and chop into bite size pieces (so everything will roast quickly). Add the cauliflower to a parchment paper lined pan.
- Add the cauliflower florets, avocado oil, and a pinch of salt to the tray. Toss well to combine.
- Roast in the oven for 25-30 minutes at 450 until lightly brown.
- Remove from oven and allow to cool to room tempertature or place in the fridge to cool
- Add the cooled roasted cauliflower to the food processor and process until almost smooth.
- Add 2 small (or 1 large avocado), the juice of 1 lime and 1/2 tsp. of salt to the food processor and blend until well incorporated.
- Add the garlic powder, 1/2 of the chopped red onion and cilantro. Process until smooth.
- Remove the guacamole from the food processor into a serving bowl. Add 1/2 avocado cubed, the chopped tomatoes, and the rest of the chopped red onion and cilantro for texture and flavor. Stir well. Taste for seasoning add optional cayenne pepper and stir.
- Serve with fresh veggies or your favorite chips!
Notes
- Cook in a large cast iron skillet over medium heat for 7 minutes. Add 3 tablespoons of water and cover the pan with a lid. Cook 3-4 minutes covered. This will allow the cauliflower to get a nice charred flavor and also allow it to be tender enough to blend in the food processor.
- Cook the cauliflower on the grill. Use a vegetable basket or over aluminum foil so the cauliflower doesn’t fall through the grates. Grill over medium heat until tender. Allow to cool before cooking in the food processor.
vicki
This looks awesome!!
Annmarie
Cauliflower guac?! You’re a genius!!!
Sam
Thanks Annmarie! I was so happy this recipe worked out well. I dreamed it up :) Those always turn out the best!
Kristy from Southern In Law
What a sneaky little way to get in some extra veggies! This is so clever! Hooray for being unpacked and settled in!
Sam
Girl it’s been such an adventure moving here! We found a scorpion in the kitchen on the second night here. Talk about WELCOME to Texas lol! I’m loving it so far though!!
Lauren Boldizar
Yum this looks fabulous Sam! That’s so exciting you guys are in Texas now! I can’t wait to follow your gym opening!!
Rachel
This looks awesome. But more importantly, my best friend just moved to Austin, too! I think she’s on the northwest side? I don’t know much about Austin geography. But I’m going to tell her to look you up because she needs a gym to join! Hopefully you’re opening near her!
Sam
Oh Rachel that is so exciting to hear! I can’t wait to meet more people here in Austin!
Deborah @ Confessions of a mother runner
I love roasted cauliflower almost as much as I love avocado. Yummy yum!
Sam
I love how the much roasting cauliflower changes the flavor and texture! It’s worth heating the kitchen up for!! This was such a yummy recipe. I still need to try that blueberry tea :) Sounds so good!
Susie @ Suzlyfe
I can’t believe that you are in Texas! So exciting! I love cauliflower, I love guacamole, this is my spirit food. Need want must have!
Sam
I still can’t believe we are in Texas!! This journey should be a fun one!! I want to try this with jicama chips next, your posts from Mexico got me addicted to jicama chips! So good and crunchy!