Roasted cauliflower with chipotle crema is packed full of Mexican flavors with assorted chilies, fresh lime, and finished with queso fresco and cilantro. Serve as a side dish or as a main meal.
I love this recipe because it is fast, easy, and delicious. I always make extra chipotle crema as I end up wanting to put it on top of everything that I cook for the next couple of days. It is perfect over omelettes, atop quesadillas, tacos, hamburgers, you get the picture!
October is Here!
October is one of my favorite months. The temperature is just right, the Fall colors are turning rapidly, and Halloween is near!
Halloween is my favorite holiday. You can be anything or one you want and I love to dress up!
Gate Night
The night before Halloween is commonly or not so commonly called Gate Night and was celebrated in the town I grew up in.
As a child, my parents would drive us around to see what was going on. I looked forward to getting old enough so I could get out and partake in the festivities.
The celebration of Gate Night for us was when all the tween kids set up road blocks all over town with whatever they could find. They egged cars and toilet papered buildings, always trying to keep the eggs off of the paint of cars. They actually tried to be respectful about getting to be menaces. It really was a fun thing.
On Halloween day, the adults would talk about how creative this road block was or where a kid got the materials to build that road block.
Some years passed and new kids moved in to town. Things started getting out of hand as they started violating people’s property and by the time I was of age, they were trying to ban Gate Night.
By the time I was old enough to go out, the cops were everywhere, which the cops were never in our town of 200 people. Kids were coming in from other towns and setting up road blocks on the main highways, egging the paint on cars, and taunting the police.
My friends and I spent more time tearing down road blocks than building our own, as we were trying to keep people safe and keep the main roads open for emergencies.
Gate Night was a fun tradition that didn’t have to be all about raising hell. Mischief can still be fun when not at someone else’s expense.
What’s your favorite holiday?
How to Make Roasted Cauliflower with Chipotle Crema
Preheat the oven to 425°.
Cut the cauliflower in to 1 -1 1/2 inch steaks or florets.
Roast the peppers, remove the stems and seeds, and place in a grinder or blender. Add the garlic, oil, water, lime juice, and salt. Puree together.
Brush the chilie mixture over each side of the cauliflower steaks or place florets in a bowl and pour the mixture over the top and toss.
Place in a pan and bake for 15 minutes on each side.
While the cauliflower is roasting in the oven, mix the Mexican sour cream with the pureed chipotle in adobo sauce.
Remove the cauliflower from the oven and allow to cool 5 minutes. Top with crema, cilantro, and queso fresco.
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Looking for more great recipes? Check out Bok choy with tahini sauce and cabbage with roasted red pepper sauce.
Roasted Cabbage with Red Pepper Sauce
Roasted Cauliflower with Chipotle Crema
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Savory Sides
- Cuisine: Mexican
- Diet: Gluten Free
Description
Roasted cauliflower with chipotle crema is packed full of Mexican flavors with assorted chilies, fresh lime, and finished with queso fresco and cilantro.
Ingredients
2 lbs. cauliflower
2 dried guajillo chilies, roasted and seeds removed
2 dried chilie negro, roasted and seeds removed
4 garlic cloves
4 T avacado oil
2 T lime juice, fresh
1 1/2 tsp kosher salt
2 T water
For the crema:
1 1/2 cups mexican sour cream
3–4 tsp chipolte in adobo sauce, pureed
Garnish:
Queso fresco
Fresh cilantro
Instructions
Preheat the oven to 425°.
Cut the cauliflower in to 1 -1 1/2 inch steaks or florets.
Roast the peppers, remove the stems and seeds, and place in a grinder or blender.
Add the garlic, oil, water, lime juice, and salt. Puree together.
Brush the chile mixture over each side of the cauliflower steaks or place florets in a bowl and pour the mixture over the top and toss.
Place in a pan and bake for 15 minutes on each side.
For the Crema:
Puree a can of chipotle in adobo sauce. Freeze what you don’t use in a sealed container.
Combine Mexican sour cream and chipotle sauce together.
All together:
Place your cauliflower steaks or florets on a serving tray.
Top with crema.
Garnish with queso fresco and fresh cilantro
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