This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Preheat oven to 325°F. Do not use convection oven.
Trim cauliflowers of leaves and clean bases.
Mix olive oil and chiles with their sauce together in small bowl. Rub mixture over cauliflower heads, and season with Adobo.
Place cauliflowers in roasting pan, and roast for 1½-2 hours until browned all over and tender when skewer is inserted.
Cut cauliflowers into 1“-thick slices.
Place capers, raisins and vinegar into saucepan and heat to boil. Simmer five minutes, and allow to cool.
Puree vinegar mixture, adding ½ cup olive oil slowly to emulsify.
Spoon vinaigrette over watercress, season with Adobo and toss.
Make bed of greens. Place cauliflower slices on bed of greens, and top with rest of salad ingredients and more vinaigrette.
Alternatively, break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.