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Roasted Cauliflower with Mojo Sauce

  • 30 m
  • 50 m
Susan Feniger
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019