This vibrant and savory dish is sure to steal the spotlight at your dinner table!
Meet our flavorful and spicy recipe for Southwest Roasted Cauliflower! WOT sets this recipe apart? The beautiful blend of garlic, chiles, and vegetable stock that infuses with the cauliflower to create a burst of mouthwatering flavors.
If you’re a fan of spice, this dish is for you! For those who prefer milder heat, you can start with just 1 tablespoon of crushed caribe chile or red pepper flakes. We highly recommend trying this Caribe Chile from New Mexico, which brings a unique depth of flavor to the dish.
Southwest Roasted Cauliflower
- 1-2 tbsp crushed caribe chile or red pepper flakes
- 4 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp Kosher salt
- 1 cup vegetable stock
- 2 tbsp olive oil
- 2 heads of cauliflower cleaned and cut into florets
- Preheat oven to 375 degrees.
- In a small food processor, emersion blender, or regular blender, add the caribe chile pepper, garlic, cumin, Mexican oregano, salt, and ¼ cup of the stock. Pulse a few times until the caribe chile peppers are well combined. Add the balance of the stock and the olive oil, and blend until smooth.
- Place the cauliflower florets in a prominent roasting dish in a single layer and pour the marinade over the cauliflower. Toss to coat all the cauliflower and let it rest for 15 minutes
- Bake the cauliflower uncovered for 1 hour, tossing every 20 minutes for even cooking and browning.
- Cauliflower is done when well browned and fork tender.
All photos by Lorianne DeVita