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
