Quick Recipe Version (TL;DR)
Recipe: Chili with Roasted Garlic Cauliflower
Quick Ingredients
- 1 medium head cauliflower (about 2 lb / 900 g), cut into small florets
- 9 cloves garlic (6 whole for roasting, 3 minced)
- 5 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 medium carrot and 2 ribs celery, diced (optional but recommended)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 (15 oz / 425 g) cans beans (black, kidney, or pinto), drained and rinsed
- 1½ cups low-sodium vegetable broth
- 1 tbsp soy sauce or tamari
- Juice of 1 lime
- Salt, black pepper, red pepper flakes (optional)
- Fresh cilantro, green onions, yogurt or sour cream, cheese, lime wedges for serving (optional)
Do This
- 1. Preheat oven to 425°F (220°C). Toss cauliflower florets and 6 whole garlic cloves with 3 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread on a large baking sheet and roast 25–30 minutes, until deep golden with crisp edges, tossing once.
- 2. While cauliflower roasts, heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion, carrot, celery, and bell pepper with a pinch of salt for 7–8 minutes until softened.
- 3. Add 3 minced garlic cloves. Cook 1 minute, then stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and red pepper flakes (if using). Cook 1–2 minutes to toast the spices.
- 4. Add crushed tomatoes, beans, vegetable broth, soy sauce, 1 tsp salt, and ½ tsp pepper. Bring to a simmer, then cook gently for 20–25 minutes, stirring occasionally.
- 5. When the cauliflower is done, reserve a few of the prettiest florets for garnish. Squeeze or chop the soft roasted garlic out of its skins.
- 6. Stir roasted cauliflower and roasted garlic into the chili. Simmer 5 minutes more to let the flavors meld. Add lime juice and a pinch of sugar or maple syrup if the tomatoes taste sharp.
- 7. Taste and adjust seasoning. Serve hot, topped with cilantro, green onions, yogurt or sour cream, cheese, and lime wedges.
Why You’ll Love This Recipe
- Roasted cauliflower adds a nutty, caramelized flavor and hearty bite that makes this chili feel extra special and satisfying.
- It is naturally plant-forward, high in fiber, and can easily be made fully vegan with dairy-free toppings.
- Most of the cooking time is hands-off, and you can prep the chili base while the cauliflower roasts for maximum efficiency.
- The flavors get even better the next day, so it is perfect for meal prep, leftovers, or freezing.
Grocery List
- Produce: 1 head cauliflower, yellow onion, red bell pepper, carrot, celery, garlic, lime, fresh cilantro, green onions
- Dairy (optional): Plain Greek yogurt or sour cream, shredded cheddar cheese (or dairy-free alternatives if you prefer)
- Pantry: Olive oil, tomato paste, canned crushed tomatoes, canned beans (black, kidney, or pinto), low-sodium vegetable broth, soy sauce or tamari, sugar or maple syrup, chili powder, ground cumin, smoked paprika, dried oregano, red pepper flakes, salt, black pepper, tortilla chips or crusty bread, rice or quinoa (optional for serving)
Full Ingredients
Roasted Garlic Cauliflower
- 1 medium head cauliflower (about 2 lb / 900 g), trimmed and cut into small bite-size florets
- 6 cloves garlic, peeled and left whole
- 3 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
Chili Base
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1½ cups)
- 1 medium carrot, diced small
- 2 ribs celery, diced small
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder (American-style chili seasoning blend)
- 2 tsp ground cumin
- 1½ tsp smoked paprika (or sweet paprika, but smoked adds wonderful depth)
- 1 tsp dried oregano
- ¼–½ tsp red pepper flakes (optional, to taste)
- 1 tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 (15 oz / 425 g) cans beans of your choice (such as 1 can black beans and 1 can kidney beans), drained and rinsed
- 1½ cups low-sodium vegetable broth (or water, plus a bit more salt to taste)
- 1 tbsp soy sauce or tamari (for savory depth)
- 1 tsp sugar or maple syrup (optional, to balance acidity)
- Juice of 1 lime (about 2 tbsp), plus extra wedges for serving
For Serving (Optional but Recommended)
- Chopped fresh cilantro
- Sliced green onions
- Plain Greek yogurt, sour cream, or unsweetened plant-based yogurt
- Grated cheddar or plant-based cheese
- Lime wedges
- Cooked rice or quinoa, or tortilla chips or warm crusty bread
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if you like (this makes cleanup easier, but is not essential). Cut the cauliflower into small, even florets, about 1–1½ inches each. The smaller size creates more surface area, which means more browning and better texture in the chili.
Place the cauliflower florets and the 6 whole peeled garlic cloves on the baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper. Toss everything well with your hands or a spatula until all the florets are lightly coated with oil and seasoning. Spread them out into a single layer, making sure there is a bit of space between pieces so they can roast instead of steam.
Step 2: Roast the Cauliflower Until Deeply Golden
Place the baking sheet in the preheated oven and roast for 25–30 minutes, tossing once halfway through. You are aiming for florets that are well browned on the edges with a few charred spots, and garlic cloves that are soft and lightly caramelized. If some smaller pieces brown faster, you can remove them early.
When done, set the pan aside. Pick out a few of the prettiest, most caramelized florets and reserve them for garnishing the finished bowls. Let the roasted garlic cloves cool just enough to handle; you will mash or chop them before adding them to the chili later.
Step 3: Sauté the Aromatics for the Chili Base
While the cauliflower roasts, start the chili. Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and red bell pepper, along with a small pinch of salt. Cook, stirring occasionally, for 7–8 minutes, until the vegetables are softened and the onion is turning translucent. Adjust the heat if they start to brown too quickly; you want them to soften and lightly sweeten, not burn.
Add the 3 minced garlic cloves and cook for another 1 minute, stirring constantly, just until fragrant. Be careful not to let the garlic scorch, as it can become bitter.
Step 4: Toast the Tomato Paste and Spices
Stir in the 2 tbsp tomato paste and cook for about 2 minutes, stirring frequently. The tomato paste should darken slightly in color and smell richer and sweeter. This simple step deepens the overall flavor of the chili.
Add the 2 tbsp chili powder, 2 tsp ground cumin, 1½ tsp smoked paprika, 1 tsp dried oregano, and ¼–½ tsp red pepper flakes (if using). Cook the spices with the vegetables and tomato paste for another 1–2 minutes. This “blooms” the spices in the oil, bringing out their fullest flavor and aroma.
Step 5: Add Tomatoes, Beans, and Broth, Then Simmer
Pour in the crushed tomatoes, then add the drained and rinsed beans, 1½ cups vegetable broth, 1 tbsp soy sauce or tamari, 1 tsp salt, and ½ tsp black pepper. Stir well, scraping the bottom of the pot to release any flavorful browned bits from the vegetables and spices.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low or medium-low to maintain a steady simmer. Cover the pot partially with a lid and simmer for 20–25 minutes, stirring occasionally. The chili will thicken slightly, and the flavors will meld as it simmers. If it ever looks too thick for your preference, you can add a splash more broth or water.
Step 6: Add the Roasted Cauliflower and Roasted Garlic
While the chili simmers, return to the roasted garlic cloves. Squeeze each clove gently to pop the soft, sweet roasted garlic out of its skin, then mash them with a fork or finely chop. This roasted garlic will melt into the chili, adding a gentle sweetness and depth.
After the chili has simmered, add the roasted cauliflower florets (except the few you reserved for garnish) and the mashed roasted garlic to the pot. Stir gently to avoid breaking up the cauliflower too much. Simmer the chili for another 5–10 minutes so the roasted flavors can infuse the sauce. If using, stir in the 1 tsp sugar or maple syrup to balance the acidity of the tomatoes.
Step 7: Finish with Lime, Adjust Seasoning, and Serve
Turn off the heat and stir in the juice of 1 lime. Taste the chili carefully and adjust the seasoning: add more salt for overall flavor, extra lime juice for brightness, a pinch of sugar for balance, or additional red pepper flakes for heat. If the chili is thicker than you like, loosen it with a bit more broth or water; if it is too thin, simmer uncovered for a few more minutes.
Ladle the chili into bowls. Top each serving with a few of the reserved roasted cauliflower florets, a sprinkle of chopped cilantro and green onions, and a dollop of yogurt or sour cream and a handful of grated cheese, if using. Serve hot with lime wedges on the side and your choice of rice, quinoa, tortilla chips, or crusty bread.
Pro Tips
- Cut small florets. Smaller cauliflower florets roast more evenly and give you more crispy edges, which add great texture when stirred into the chili.
- Do not crowd the pan. If the cauliflower is piled up on the baking sheet, it will steam instead of roast. Use a second pan if needed.
- Bloom the spices. Take the extra minute to cook the spices in the oil and tomato paste. This simple step makes the chili taste like it simmered all day.
- Adjust the heat level. Chili powder blends vary in spiciness. Start with less red pepper flakes and add more at the end if you want extra heat.
- Make it your own. Add corn, diced sweet potato, or extra beans to stretch the recipe, or serve over grains to make it even heartier.
Variations
- Smoky Chipotle Version: Add 1–2 minced chipotle peppers in adobo sauce (plus 1–2 tsp of the adobo sauce) along with the spices in Step 4. This adds deep smokiness and a gentle burn that pairs beautifully with the roasted cauliflower.
- Veggie-Packed Chili: Stir in 1–2 cups of additional vegetables such as diced zucchini, sweet potato, or butternut squash when sautéing the aromatics in Step 3. You may need an extra ½ cup broth if you add a lot of extra veg.
- Fully Vegan and Gluten-Free: Use vegetable broth, skip the dairy toppings or use plant-based yogurt and cheese, and be sure to use tamari instead of regular soy sauce if you need the dish to be gluten-free.
Storage & Make-Ahead
Allow the chili to cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. The flavors actually improve after a day, making this perfect for meal prep. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, or in the microwave, stirring halfway through. For longer storage, freeze the chili (without toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Store toppings (cilantro, green onions, yogurt, cheese, lime wedges) separately and add them just before serving so they stay fresh and vibrant.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without optional dairy toppings or grains): about 340 calories, 12–14 g protein, 50–55 g carbohydrates, 11–13 g fiber, 10–12 g fat, and a good supply of vitamin C, vitamin A, and potassium. Using plant-based toppings and skipping cheese will reduce saturated fat; serving with rice, quinoa, or bread will increase total calories and carbohydrates.
