Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

Name: Chipotle Whole Roasted Cauliflower with Caper Vinaigrette
Prep time: 30M
Total time: 120M
Yield: 6 Servings
Ingredients: 2 cauliflower heads, large, whole; ¼ cup GOYA® Extra Virgin Olive Oil; 2 chiles, finely minced, plus 2 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 2 tbsp. GOYA® Capers; 2 tbsp. golden raisins; ¼ cup GOYA® Sherry Vinegar; ½ cup GOYA® Extra Virgin Olive Oil; 1 cup watercress or arugula; 1 cup red grapes, halved; ½ cup pepitas, toasted; ½ cup cotija cheese

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Looking for a great vegetarian side dish? This Chipotle Whole Roasted Cauliflower with Caper Vinaigrette recipe has the unique flavor you’re looking for. Cauliflower gets some zing in the oven with a spicy mixture of GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>, GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, and GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>. A fresh arugula salad makes for the perfect complement. Dress with our Caper Vinaigrette, a bit of cotija cheese, grapes and toasted pepitas. This amazing vegetarian dish is sure to be one of your new favorites.

Total Time

120m

Prep Time:30m

Yields:6 Servings

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Ingredients

For the Cauliflower:

cauliflower heads, large, whole

¼ cup

GOYA® Extra Virgin Olive Oil

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chiles, finely minced, plus 2 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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For the Caper Vinaigrette:

2 tbsp.

GOYA® Capers

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2 tbsp.

golden raisins

¼ cup

GOYA® Sherry Vinegar

½ cup

GOYA® Extra Virgin Olive Oil

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1 cup

watercress or arugula

1 cup

red grapes, halved

½ cup

pepitas, toasted

½ cup

cotija cheese

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Directions

Kitchen View

For the Cauliflower:

Step 1

Preheat oven to 325°F. Do not use convection oven.

Step 2

Trim cauliflowers of leaves and clean bases.

Step 3

Mix olive oil and chiles with their sauce together in small bowl. Rub mixture over cauliflower heads, and season with Adobo.

Step 4

Place cauliflowers in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.

Step 5

Cut cauliflowers into 1“-thick slices.

For the Caper Vinaigrette:

Step 6

Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.

Step 7

Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.

Step 8

Spoon vinaigrette over watercress, season with Adobo and toss.

Step 9

Make bed of greens. Place cauliflower slices on bed of greens, and top with rest of salad ingredients and more vinaigrette.

Alternatively, break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.

Products in this Recipe

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Extra Virgin Olive Oil

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Chipotle Peppers in Adobo Sauce

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Adobo All-Purpose Seasoning with Pepper

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Capers

Sherry Vinegar

Alternatively, break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.

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