Roasted Cauliflower Guacamole (Whole30, Paleo)

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 this recipe works

• 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

Instructions:

Preheat the oven to 450F.

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.

Add the cauliflower to a food processor and process on high until smooth. 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.

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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.

What to serve this with:

• 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

Other ingredients to add:

• Sliced jalapeno (fresh or pickled)
• Diced green chilis
• Ground cumin
• Smoked paprika

Tips on roasting cauliflower:

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.

Storage:

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:

• 3 Ingredient Black Bean Dip
• Cilantro Jalapeno Hummus
• Paleo Avocado Zucchini Hummus
• Chipotle Carrot Dip

★ Did you make this recipe? Please give it a star rating below!

Roasted Cauliflower Guacamole

Roasted cauliflower guacamole is a super simple and filling dip that you can easily make for week day snacking, parties or taco night at home! This homemade recipe is easy to make and packed with flavor! Naturally vegan, gluten free, dairy free, Whole30 and low carb friendly!

5 from 2 votes

Print Pin Rate

Course: Snack

Cuisine: Mexican

Keyword: cauliflower guacamole

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 8

Author: Samantha Rowland

Recipe Video

Ingredients

• 1 large head cauliflower – cut into bite size pieces
• 1/2 tbs. avocado oil – or olive oil
• pinch of salt
• 2 1/2 small avocados – or 1 1/2 large avocado
• 1 lime – juiced
• 1/2 tsp salt
• 3-4 tbsp chopped red onion – divided
• 1 tsp garlic powder – minced
• 1/4 cup cilantro – chopped
• 1/4- 1/2 tsp. cayenne pepper
• 1/4 cup chopped tomatoes – optional

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!

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Notes

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.

Storage:

Refrigerator: Store in the fridge in a well-sealed container for up to 3 days. 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.

Nutrition Information

Nutrition Facts

Amount Per Serving

Calories 134

Fat 10g

Carbohydrates 11g

Fiber 6g

Sugar 2g

Protein 3g

*

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Update Notes: This recipe was originally posted in August of 2016, but was published again in June 2020 to include step by step directions, recipe notes and new photos.