Whole Roasted Cauliflower Head Recipe, Spicy "a la Brasa" Style
serves 2-4
Servings: 4 people
Calories: 124kcal
Ingredients
- 1 large, heavy head of cauliflower, about 3 pounds
for Spice Rub
- 4-6 cloves garlic finely grated or minced
- 3 tablespoons soy sauce
- 1 tablespoon aji amarillo paste or other hot sauce like sriracha or gohchujang
- 1 tablespoon lime juice
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- olive oil as needed for texture
Instructions
- Heat the oven to 400 degrees.
- Place whole cauliflower head in a cast iron skillet or shallow Dutch oven, add about ¼ water to bottom of pan, cover entire skillet with aluminum foil or cover Dutch oven with lid, and roast until cauliflower is softened, but not quite fork tender. Mine took about 40 minutes.
- While the cauliflower is roasting, make the Spice Rub. Whisk together minced garlic, soy sauce, aji amarillo or other hot sauce, lime juice, dried oregano, ground cumin, salt and pepper. The rub should be about the consistency of ketchup so it sticks to the cauliflower. If it's too thick, add olive oil ½ teaspoon at a time.
- Remove the cauliflower from the oven and remove the aluminum foil or lid. Using a small brush, cover the whole cauliflower head with the spice rub, making sure to get in between florets and underneath. Do not use your hands; the cauliflower is very hot.
- Return the rubbed cauliflower head back to the oven. Roast until the cauliflower is fork tender and the spice rub has darkened and caramlized, about an additional 15-20 minutes.
- Slice the whole roasted cauliflower head and serve with aji verde sauce, salsa criolla, and lime wedges on the side.
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Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 18.7g | Protein: 6g | Fat: 4.6g | Fiber: 6.4g | Sugar: 7.7g