For this healthy cauliflower recipe, roasted florets are tossed in mojo, a Latin sauce that's gently spicy but can complement almost any other dish in your meal. If you can't find Cotija cheese, use another salty, crumbly cheese, such as feta.

Susan Feniger
Source: EatingWell Magazine, November/December 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Place garlic, 4 1/2 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 1/2 teaspoon salt. Puree until smooth.

  • Meanwhile, toss cauliflower in a large bowl with the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt. Spread in a single layer on a baking sheet. Roast, stirring once, until browned on the bottom, about 20 minutes.

  • Toss the cauliflower with the sauce and top with cheese and cilantro.


To make ahead: Refrigerate sauce (Step 2) for up to 1 day.

Nutrition Facts

167.7 calories; protein 4.1g 8% DV; carbohydrates 10.2g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 3.1g; fat 13.3g 20% DV; saturated fat 3g 15% DV; cholesterol 6.9mg 2% DV; vitamin a iu 133.9IU 3% DV; vitamin c 69.7mg 116% DV; folate 78.4mcg 20% DV; calcium 71.2mg 7% DV; iron 0.7mg 4% DV; magnesium 23.1mg 8% DV; potassium 452.8mg 13% DV; sodium 284.9mg 11% DV.