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–+ servings

Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

Alternatively, you can 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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Course Entrées, Salads
Servings 6 servings

Ingredients
  

Cauliflower

  • 2 cauliower 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 in Peppers Adobo Sauce
  • GOYA® Adobo All-Purpose Seasoning with Pepper to taste

Caper Vinaigrette

  • 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
  • ½ cup cotija cheese

Instructions
 

Cauliflower

  • Preheat oven to 325°F. Do not use convection oven.
  • Trim cauliflower of leaves and clean bases.
  • Mix olive oil and chiles with their sauce together in small bowl. Rub mixture over cauliflower heads, and season with Adobo.
  • Place cauliflower in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.
  • Cut cauliflowers into 1“-thick slices.

Caper Vinaigrette

  • Place capers, raisins and vinegar into saucepan and heat to boil. Simmer ve minutes, and allow to cool.
  • Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.
  • Spoon vinaigrette over watercress, season with Adobo and toss.
  • Make bed of greens. Place cauliflower slices on bed of greens, and top with rest of salad ingredients and more vinaigrette.

Notes

This recipe is courtesy of Goya Foods.
Keyword cauliflower, chipotle, Goya Foods, lent, Meatless Monday, roasted, vinaigrette
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