Roasted Cau­li­flower with Mojo Sauce

EatingWell - - FRESH | INK -

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

heads)

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.

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