Whole Roasted Cauliflower Adobo

Whole Roasted Cauliflower Adobo
Whole Roasted Cauliflower Adobo

Whole roasted cauliflowers are on everybody’s lips… and table! This Whole Roasted Cauliflower Adobo recipe is fabulous because it’s tasty and very easy to make. 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.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For a complete and hearty meal, check out this Cauliflower Adobo with Red Kidney Beans.

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Whole Roasted Cauliflower Adobo

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 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

Instructions

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!


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Chou-fleur adobo entier

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 1 gros chou-fleur
  • 1/2 tasse d’huile d’olive, un peu plus pour arroser
  • 2 c. à soupe de sauce d’une boîte de piments chipotle dans la sauce Adobo
  • 1 c. à thé de poudre d’ail
  • 1 c. à thé de poudre d’oignon
  • 1 c. à thé d’origan séché
  • 1/2 c. à thé de cumin
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre noir
  • Jus d’une limette
  • Garnitures: coriandre fraîche

Instructions

Préchauffer le four à 400°. Retirer les feuilles du chou-fleur, couper la queue afin que le chou-fleur repose bien à plat dans la cocotte et le couvert puisse être fermé. Placer le chou-fleur dans la cocotte.

Dans un petit bol, mélanger 1/2 tasse d’huile d’olive, la sauce Adobo, la poudre d’ail, la poudre d’oignon, l’origan, le sel de mer et le poivre. Verser le mélange sur la tête de chou-fleur et bien badigeonner avec les mains, afin de distribuer la sauce partout. Arroser le fond de la cocotte avec un peu d’huile d’olive pour éviter que le chou-fleur colle. Couvrir hermétiquement et mettre au four pendant 40 à 45 minutes. Retirer le couvert et continuer de cuire pendant 5 minutes. Retirer du feu, arroser du jus de limette, et garnir de la coriandre fraîche. Bon appétit!

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