Roasted Cauliflower with Mojo Sauce
ACTIVE: 30 min TOTAL: 50 min
TO MAKE AHEAD: Refrigerate sauce (Step 2) for up to 1 day.
Since her Too Hot Tamales days on television, Susan Feniger has created Mexican-tinged fusion dishes that reflect the diversity of the Los Angeles food scene. For this Thanksgiving side, Feniger tosses cauliflower florets in a Latin sauce that’s gently spicy in a way that will complement other dishes in your meal. (Photo: page 70.)
½ cup garlic cloves
6 tablespoons extra-virgin olive oil, divided 1 tablespoon butter
3 tablespoons chopped tomato 2 tablespoons orange juice
2 teaspoons minced chipotle in adobo ¾ teaspoon kosher salt, divided
10 cups cauliflower florets (from 2 large
¼ cup crumbled Cotija cheese
1 tablespoon chopped fresh cilantro
1. Preheat oven to 450°F.
2. Place garlic, 4½ tablespoons oil and butter in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the garlic is very soft, about 20 minutes. Remove from heat and let cool for 10 minutes. Transfer to a blender. Add tomato, orange juice, chipotle and ½ teaspoon salt. Puree until smooth.
3. Meanwhile, toss cauliflower in a large bowl with the remaining 1½ tablespoons oil and ¼ teaspoon salt. Spread in a single layer on a baking sheet. Roast, stirring once, until browned on the bottom, about 20 minutes.
4. Toss the cauliflower with the sauce and top with cheese and cilantro.
SERVES 8: 1 cup each
CAL 168 / FAT 13G (SAT 3G) / CHOL 7MG / CARBS 10G / TOTAL SUGARS 3G (ADDED 0G) / PROTEIN 4G /
FIBER 3G / SODIUM 285MG / POTASSIUM 453MG.