Whole roasted cauliflowers are on everybody’s lips… and table! I came up with this recipe because I had some leftover peppers in Adobo sauce from a can. I also had a nice big head of cauliflower wanting some attention. In order to get the cauliflower to cook throughout, you need to use a Dutch oven with a heavy and tight lid. The steam created inside will cook the vegetable nicely. You can get the crispy texture by removing the lid during the last few minutes of cooking. Time to get this baby started!
- 1 large head cauliflower
- 1/2 cup olive oil, plus more for drizzling
- 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Juice from 1 lime
- Fresh cilantro, as a garnish
Preheat your oven to 400°.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.
In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Drizzle the perimeter of the cauliflower with a little bit of olive oil to prevent sticking. Place the lid, pop in the oven for 40-45 minutes, until cooked but still with a bite, making sure to remove the lid for the last 5 minutes of cooking. Remove from the oven, pour the lime juice over the cauliflower and garnish with fresh cilantro, and you’re set! Bon appétit!