Chipotle Whole Roasted Cauliflower with Caper Vinaigrette
This whole roasted cauliflower gets its chipotle flavor from whole chipotle peppers and Adobo sauce. Topped with toasted pepitas, grapes, a fresh arugula salad and a caper vinaigrette, this vegetarian dish is a crowd pleaser. Serve as a main course or a side.
This recipe comes to us from Goya.
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Prep time: 30 minutes
Total time: 2 hours
Serves 6
Ingredients:
For the Cauliflower:
- 2 cauliflower heads, large, whole
- 1/4 cup Goya extra virgin olive oil (or similar)
- 2 chiles, finely minced, plus 2 tbsp. sauce, from one can (7 oz.) Goya chipotle peppers in Adobo sauce (or similar)
- Goya Adobo all-purpose seasoning with pepper, to taste (or similar)
For the Caper Vinaigrette:
- 2 tbsp. Goya capers (or similar)
- 2 tbsp. golden raisins
- 1/4 cup Goya sherry vinegar (or similar)
- 1/2 cup Goya extra virgin olive oil (or similar)
- 1 cup watercress or arugula
- 1 cup red grapes, halved
- 1/2 cup pepitas, toasted
- 1/2 cup cotija cheese (optional)
Directions:
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:
6. Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.
7. Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.
8. Spoon vinaigrette over watercress, season with Adobo and toss.
9. Make bed of greens. Place cauliflower slices on bed of greens, and top with rest of salad ingredients and more vinaigrette.