Roasted Cauliflower with Mojo Sauce

Roasted Cauliflower with Mojo Sauce

0 Reviews
From: EatingWell Magazine, November/December 2018

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup garlic cloves
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 3 tablespoons chopped tomato
  • 2 tablespoons orange juice
  • 2 teaspoons minced chipotle in adobo
  • ¾ teaspoon kosher salt, divided
  • 10 cups cauliflower florets (from 2 large heads)
  • ¼ cup crumbled Cotija cheese
  • 1 tablespoon chopped fresh cilantro


  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Place garlic, 4½ 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 ½ teaspoon salt. Puree until smooth.
  3. Meanwhile, toss cauliflower in a large bowl with the remaining 1½ tablespoons oil and ¼ teaspoon salt. Spread in a single layer on a baking sheet. Roast, stirring once, until browned on the bottom, about 20 minutes.
  4. 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 information

  • Serving size: 1 cup
  • Per serving: 168 calories; 13 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 4 g protein; 78 mcg folate; 7 mg cholesterol; 3 g sugars; 0 g added sugars; 134 IU vitamin A; 70 mg vitamin C; 71 mg calcium; 1 mg iron; 285 mg sodium; 453 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value), Folate (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 1½ vegetable

Reviews 0