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ANCHO CAULIFLOWER, CARROT PUREE, CORIANDER SALAD

Ancho Cauliflower Wonders with Creamy Carrot Purée Delight

Experience the delightful harmony of Ancho Cauliflower, Creamy Carrot Purée, and Coriander Salad, a plant-based and gluten-free dish that elevates any dinner table.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Marination Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: GLUTEN-FREE
Cuisine: Plant-based
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ancho Cauliflower Ingredients
  • 1 medium Cauliflower The main component that brings structure and a delightful texture
  • 2 teaspoons Ground Ancho Chili Infuses depth and mild heat
  • 1 teaspoon Smoked Paprika Adds a rich, smoky flavor
  • 1 teaspoon Ground Cumin Provides an earthy note
  • 1 tablespoon Rapadura Sugar Balances the spices with subtle sweetness
  • 1 cup Coconut Yogurt/Cream Contributes creaminess and a hint of tartness
  • 1 teaspoon Salt Essential for enhancing overall flavor
  • 2 tablespoons Oil (Olive/Rapeseed) Assists in roasting while providing healthy fats
Carrot Purée Ingredients
  • 4 medium Carrots The star of the purée, bringing sweetness and vibrant color
  • 2 tablespoons Extra Virgin Olive Oil Enhances the flavor and texture
Coriander Salad Ingredients
  • 1 small Red Onion Provides acidity and a crunchy texture
  • 2 tablespoons Lime Juice Adds a zesty brightness
  • 1 bunch Fresh Coriander Brightens up the dish

Equipment

  • Blender
  • Baking Tray
  • Steamer
  • mixing bowl

Method
 

Preparation
  1. Prepare the Cauliflower: Begin by washing the cauliflower thoroughly and trimming the base. Steam it for about 25 minutes until tender when pierced with a knife.
  2. Mix the Marinade: In a bowl, combine the ground ancho chili, smoked paprika, ground cumin, rapadura sugar, coconut yogurt, salt, and olive oil. Stir until well blended.
  3. Coat the Cauliflower: Once the cauliflower has cooled from steaming, coat it generously with the marinade. Let it marinate for 30 to 60 minutes.
  4. Preheat the Oven: While the cauliflower marinates, preheat your oven to 210°C (410°F).
  5. Roast the Cauliflower: Place the marinated cauliflower on a baking tray and roast it for about 40 minutes, or until tender and golden brown.
  6. Prepare the Carrot Purée: While the cauliflower is roasting, steam the carrots for approximately 20 minutes and toast the guajillo chiles for 30 seconds.
  7. Blend the Purée: In a blender, combine the steamed carrots, toasted guajillo chiles, extra virgin olive oil, and reserved steaming water. Blend until smooth.
  8. Serve Your Dish: Gently heat the carrot purée and create a bed on a plate. Place the roasted ancho cauliflower on top and finish with fresh coriander salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 15000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Optional: Drizzle with a touch of balsamic glaze for extra flavor.

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