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

1. Preheat oven to 450.

2. 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.

3. 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.

4. Toss cauliflower with the sauce and top with cheese and cilantro.

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