Chipotle whole roasted cauliflower with caper vinaigrette
Healthy recipes
Side dishes-soups
Appetizer
Medium
120'
This dish is as healthy as it is delicious, where you can enjoy a classic flavor with a spicy touch, an ideal mixture for any palate.
Ingredients
For the cauliflower
- 2 medium cauliflowers
- 0.25 cup of GOYA Unico olive oil
- 2 tablespoons of Chipotle peppers in sauce
For the capers vinaigrette
- 2 cup of Capers Jar
- 2 tablespoons yellow raisins
- 0.25 cup sherry vinegar
- 0.25 cup of GOYA Unico olive oil
- 1 cup watercress
- 1 cup toasted pepitas taza pepitas tostadas
- 0.25 cup cotija cheese
Preparation
For the Cauliflower:
- Preheat oven to 325°F. Do not use convection oven.
- Trim cauliflowers of leaves and clean bases.
- Mix olive oil and chiles with their sauce together in small bowl. Rub mixture over cauliflower heads, and season with Adobo.
- Place cauliflowers in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.
- Cut cauliflowers into 1“-thick slices.
For the Caper Vinaigrette:
- Put the capers, raisins and vinegar in a bowl, and heat until it boils. Cook over low heat for five minutes and let cool.
- Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.
- Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.
- Spoon vinaigrette over watercress, season with Adobo and toss.
