Tequila Lime Roasted Cauliflower with Chicken Thighs and Spicy Queso is one of the meals that I prepare for us during our work week. It’s an easy meal that can go from oven to table and is a favorite here at the ranch. Prep time is brief, the ingredients are inexpensive and the result is totally delicious!
An Easy One Dish Meal
You will notice that I have not covered the baking pan in this recipe. One of my obsessions is reducing kitchen waste, so I prefer not to cover this pan with aluminum foil. The tops of the cauliflower will roast and brown, and the chicken skin will crisp as it bakes. Of course, you can cover the baking pan with a sheet of aluminum foil with no ill effects. The chicken will not crisp as well, nor will the cauliflower brown as it will steam under the covering. But the cooking time will stay the same. If you choose skinless chicken, then yes, I would cover with aluminum foil so it does not dry out.
Spicy and Creamy Cauliflower
Most of us grew up with baked cauliflower and cheese, but Tequila Lime Roasted Cauliflower with Chicken Thighs and Spicy Queso levels up our childhood memories. Creamy cheese sauce over hot cauliflower is one of my favorite sides. A little extra spice is just the right touch!
You can substitute any type of chicken piece, white or dark meat, with the chicken thighs. The cooking time should be the same. If you prefer a whole chicken or half chickens, make sure to check for doneness by piercing the chicken with a fork to see if the juices run clear. If not, simply allow the chicken to roast for another 10 minutes and check again.
Tequila Lime Roasted Cauliflower with Chicken Thighs and Spicy Queso was extra delicious accompanied with cold beer and a salad. I can’t wait until the kids come home to visit as this will be the dish I prepare for them!Print
Tequila Lime Roasted Cauliflower with Chicken Thighs and Spicy Queso
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Chicken & Cauliflower:
4.5 lbs. chicken thighs (2kg- about 9)
3 whole heads of garlic, unpeeled and cut in half
1 head cauliflower, leaves removed & broken into pieces
4 limes, cut in half
1 tbsp. tequila (15ml – optional)
Salt & pepper to taste
Chopped cilantro for garnish
In a separate small mixing bowl, whisk together the olive oil, the juice of the limes and the tequila. Add the spent lime rinds to the pan. Brush the olive oil mixture over the chicken, garlic and cauliflower. Season with salt and pepper.
Place the pan in the heated oven uncovered and roast for 45 minutes.
While the chicken is roasting, prepare the queso dip by placing the canned tomatoes & Velveeta in a microwaveable bowl. Heat on high for 4 minutes, stopping at 1 minute intervals to stir the mixture. Keep warm and set aside until ready to serve the meal
Chicken is thoroughly cooked when the juices run clear when pierced with a fork. Remove the pan from the oven and place the chicken, garlic and cauliflower on a serving platter. Ladle over warmed queso dip or serve on the side. Garnish the chicken and cauliflower with chopped cilantro.