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Roasted cauliflower guacamole with bell peppers, sugar snap peas and parsnips

Roasted Cauliflower Guacamole

Roasted cauliflower guacamole is the perfect addition to your favorite Mexican inspired meal! Vegan, paleo, gluten free, whole30, and so simple! It's packed with hidden veggies and perfect for picky eaters!
5 from 2 votes
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Course: Snack
Cuisine: Mexican
Keyword: Guacamole, mexican
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8

Recipe Video


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


  • Preheat the oven to 450F.
  • Remove the cauliflower from the stalk, and chop into bite size pieces (so everything will roast quickly). Add to a foil or parchment paper lined pan.
  • Add the cauliflower florets, 1/2 tbs. coconut oil (melted) 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 avocaodo cubed, the juice of 1 lime and 1/2 tsp. of salt to the food processor and blend until well incorporated.
  • Add the minced garlic, chopped red onion and cilantro. Process until smooth.
  • Remove the guacamole from the food processor into a serving bowl. Add 1/2 avocado cubed, 1 small roma tomato cubed, and chopped red onion for texture and flavor. Stir well. Taste for seasoning add optional cayenne pepper and stir.
  • Serve with fresh veggies or your favorite chips!


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 116
Fat 10g
Carbohydrates 7g
Fiber 4g
Protein 1g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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