Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

La Cocina Goya

Share this video using:

Go To Recipe Page
  • Ingredients
  • Directions

Ingredients

Hide Products

For the Cauliflower:

2

cauliflower heads, large, whole

¼ cup

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

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
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

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

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.

}
Return

Kitchen View

Print