Categories: Sides
Ingredients
- 1/2 cup garlic cloves
- 6 tbsp. olive oil, divided
- 1 tbsp. butter
- 3 tbsp. chopped tomato
- 2 tbsp. orange juice
- 2 tsp minced chipotle in adobo
- 3/4 tsp kosher salt, divided
- 10 cups cauliflower florets
- 1/4 cup crumbled Cotija cheese
- 1 tbsp. chopped fresh cilantro
Directions
-
Preheat oven to 450.
-
Place garlic, 4 1/2 tbsp. 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 tsp salt. Puree until smooth.
-
Meanwhile, toss cauliflower in a large bowl with the remaining 1 1/2 tbsp. oil and 1/4 tsp salt. Spread in a single layer on a baking sheet. Roast, stirring once, until browned on the bottom, about 20 minutes.
-
Toss cauliflower with the sauce and top with cheese and cilantro.