Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

Chipotle Whole Roasted Cauliflower with Caper Vinaigrette
Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

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Prep time

30m

Total time

2h

Yields

6

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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For the Cauliflower:

2

cauliflower heads, large, whole

¼ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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2

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

For the Caper Vinaigrette:

2 tbsp.

GOYA® Capers

2 tbsp.

golden raisins 

¼ cup

GOYA® Sherry Vinegar     

½ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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1 cup

watercress or arugula 

1 cup

red grapes, halved

½ cup

pepitas, toasted

½ cup

cotija cheese  

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

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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.

Tip by La Cocina Goya

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

Recipe Tags

Main Dishes CIA Recipes Over 60

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