Coliflor con Mojo Verde (Imprimir)
Gruesos cortes de coliflor asada con una salsa verde aromática de hierbas frescas - un plato elegante y satisfactorio.
# Ingredientes:
→ Cauliflower Steaks
01 -
1 large head of cauliflower
02 -
2 tbsp olive oil
03 -
Salt and freshly ground black pepper, to taste
→ Mojo Verde Sauce
04 -
1 cup fresh parsley, packed
05 -
½ cup fresh cilantro (optional, or use more parsley)
06 -
1 garlic clove
07 -
½ tsp ground cumin
08 -
½ tsp sea salt
09 -
1 tbsp red wine vinegar or lemon juice
10 -
⅓ cup olive oil
11 -
1–2 tbsp water (to thin, if needed)
# Instrucciones:
01 -
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 -
Remove leaves from cauliflower and trim the base. Slice into 4 thick 'steaks' (about 1.5–2 cm thick), keeping core intact to hold slices together.
03 -
Brush both sides of the cauliflower steaks with olive oil, season with salt and pepper, and place on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
04 -
In a food processor or blender, combine parsley, cilantro, garlic, cumin, salt, vinegar or lemon juice, and olive oil. Blend until smooth. Add water to adjust consistency as needed.
05 -
Transfer roasted cauliflower steaks to a serving plate. Drizzle generously with mojo verde sauce and serve immediately.
# Notas:
01 -
Leftover mojo verde keeps well in the refrigerator for up to 3 days.
02 -
Delicious when paired with roasted potatoes, grains, or crusty bread.
03 -
Add chili or jalapeño to the mojo for a spicier flavor.