Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

Chipotle Whole Roasted Cauliflower with Caper Vinaigrette
Chipotle Whole Roasted Cauliflower with Caper Vinaigrette

Print Recipe

Prep time


Total time





Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Looking for a great vegetarian side dish? This Chipotle Whole Roasted Cauliflower with Caper Vinaigrette recipe has the unique flavor you’re looking for. Cauliflower gets some zing in the oven with a spicy mixture of GOYA® Chipotle Peppers in Adobo Sauce, GOYA® Extra Virgin Olive Oil, and GOYA® Adobo All-Purpose Seasoning with Pepper. A fresh arugula salad makes for the perfect complement. Dress with our Caper Vinaigrette, a bit of cotija cheese, grapes and toasted pepitas. This amazing vegetarian dish is sure to be one of your new favorites.

  • Ingredients
  • Directions

For the Cauliflower:

For the Caper Vinaigrette:

1 cup

watercress or arugula 

1 cup

red grapes, halved

½ cup

pepitas, toasted

½ cup

cotija cheese  

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.


Kitchen View

For the Cauliflower:

Step 1

Preheat oven to 325°F. Do not use convection oven.

Step 2

Trim cauliflowers of leaves and clean bases.

Step 3

Mix olive oil and chiles with their sauce together in small bowl.  Rub mixture over cauliflower heads, and season with Adobo.

Step 4

Place cauliflowers in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.

Step 5

Cut cauliflowers into 1“-thick slices.

For the Caper Vinaigrette:

Step 6

Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.

Step 7

Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.

Step 8

Spoon vinaigrette over watercress, season with Adobo and toss.

Step 9

Make bed of greens.  Place cauliflower slices on bed of greens, and top with rest of salad ingredients and more vinaigrette.

Tip by La Cocina Goya

Alternatively, break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60 Winter Spring Summer Fall

Recipe Reviews

No Reviews Yet


Kitchen View