On a recent Taco Tuesday, I was in need of a vegetable but didn’t want to do the same Southwestern salad I’d been doing for weeks on end. A quick Google search led me to this recipe and it did not disappoint. It’s warm, creamy, and cheesy. What more could you ask for?
Season one head (or one bag) of cauliflower florets with olive oil, salt, 1/2 tsp chili powder, and 1/2 tsp garlic powder. Roast at 385 for about 30 minutes until they brown – you’ll know when they’re that yummy deep roasty-ness. While the cauliflower cooks, make your dressing directly in your serving bowl by mixing 1/4 c. mayo, 1/4 cup sour cream, 1/4 tsp chili powder, 1/4 tsp cumin, the juice from 1 lime, and 1/3 c. crumbled cotija cheese. (The recipe also called for minced garlic but I left that out.) When the cauliflower is done, toss with the dressing and sprinkle paprika and cilantro over the top.
I was pretty much shoveling this into my mouth. It vaguely resembled esquites but not quite – you don’t feel like you just replaced corn with cauli. And that’s good just because it’s nice to have some variety. Typically a creamy “salad” is summer fare, but using a roasted winter veggie makes this perfect for the other seasons.
Peaches to Apples 