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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® Chipotle Peppers in Adobo Sauce, GOYA® Extra Virgin Olive Oil, and GOYA® Adobo All-Purpose Seasoning with Pepper. 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.
Ingredients
For the Cauliflower:
2
cauliflower heads, large, whole
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.
golden raisins
¼ cup
GOYA® Sherry Vinegar
1 cup
watercress or arugula
1 cup
red grapes, halved
½ cup
pepitas, toasted
½ cup
cotija cheese
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
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.
New from Goya
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