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. Source: EatingWell Magazine, November/December 2018

Susan Feniger


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

168 calories; 13.3 g total fat; 3 g saturated fat; 7 mg cholesterol; 285 mg sodium. 453 mg potassium; 10.2 g carbohydrates; 3 g fiber; 3 g sugar; 4.1 g protein; 134 IU vitamin a iu; 70 mg vitamin c; 78 mcg folate; 71 mg calcium; 1 mg iron; 23 mg magnesium;