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–+ servings

Southwest Roasted Cauliflower

Servings 6

Ingredients

  • 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 

Instructions

  • 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.
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