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 Preparation Share

Ingredients

Rations:

For the cauliflower

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:

  1. Preheat oven to 325°F. Do not use convection oven.
  2. Trim cauliflowers of leaves and clean bases.
  3. Mix olive oil and chiles with their sauce together in small bowl. Rub mixture over cauliflower heads, and season with Adobo.
  4. Place cauliflowers in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.
  5. Cut cauliflowers into 1“-thick slices.

For the Caper Vinaigrette:

  1. Put the capers, raisins and vinegar in a bowl, and heat until it boils. Cook over low heat for five minutes and let cool.
  2. Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.
  3. Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.
  4. Spoon vinaigrette over watercress, season with Adobo and toss.

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