Roasted Cauliflower with Mango Chile Sauce & Slaw
Yields: 1 Cup
Southwestern cuisine is so inventive and full of flavor, thanks to the use of dozens of different types of chilies. Pasilla, mango and habañero bring this roasted cauliflower to a whole new level. The recipe adds lots of healthy goodness, all wrapped up into a “pow” of flavor! The Jicama & Apple Cole Slaw adds a crispy brightness and goes beautifully with the mango sauced cauliflower. Note, most of the elements of this recipe can be made a day or two ahead, making it easy for entertaining. See cook’s note below.
Southwestern cuisine is so inventive and full of flavor, thanks to the use of dozens of different types of chilies. Pasilla, mango and habañero bring this roasted cauliflower to a whole new level. The recipe adds lots of healthy goodness, all wrapped up into a “pow” of flavor! The Jicama & Apple Cole Slaw adds a crispy brightness and goes beautifully with the mango sauced cauliflower. Note, most of the elements of this recipe can be made a day or two ahead, making it easy for entertaining. See cook’s note below.
Ingredients
Make a day in advance
- 2 cups shredded green cabbage
- 1 large crispy, sweet red apple, seeded and finely diced
- ½ cup grated carrot from (1) small carrot
- 4 ounces. jicama, peeled and cut into thin slices (julienned)
- 1 medium red bell pepper, seeded and finely diced
- 1 medium yellow bell pepper, seeded and finely diced
- 1 small red onion, peeled and grated
- 1 jalapeño, seeded and finely minced
- 2 tablespoons fresh lime juice, or more to taste
- 2 tablespoons honey
- 1 tablespoon sherry vinegar, raspberry vinegar, or apple cider vinegar.
- 2 small-medium sized cauliflower heads, leaves removed and stem
- sliced flat to bottom of cauliflower
- 1-1/2 medium white or yellow onions, (12 oz.) finely diced
- 3 garlic cloves, peeled and minced (1 tablespoon)
- ½ - 1 small orange habañero pepper, seeds removed and minced
- 4-1/2 tablespoons apple cider vinegar
- 2 Medjool dates, pitted and finely chopped
- 2 dried pasilla peppers, stem and seeds removed, puréed (see below)*
- 1-1/2 red mangoes flesh, puréed in a small blender
- 1-1/2 cup GOE Veggie stock, or store bought
- 3 limes, juiced
- juice of 1-1/2 oranges (Valencia if you can get it, otherwise, navel oranges are fine)
- 1-½ tablespoon dry mustard
- 1-½ tablespoon Dijon mustard or no salt Westbrae mustard
Directions
Make the Jicama and Apple Coleslaw
- Combine all of the ingredients in a large bowl, mixing thoroughly.
- Taste and adjust seasonings as needed. Chill for several hours or overnight before serving.
Boil 3 cups of water in a tea kettle
Using a paring knife, dig into the flattened stem of the cauliflower to remove some of its interior allowing steam to penetrate the bottom of the cauliflower head.
Place the prepared cauliflower heads in a 12-inch saucepan or Dutch oven with 3-4-inch high sides over medium high heat. Pour in enough boiling water to reach 1-inch high.
Cover and steam the cauliflower for 10 minutes, or until cooked through and soft, but not falling apart., A skewer should pierce through easily, with just a bit of give.
Remove the cauliflower heads to a sheet tray, and reserve.
Can make days in advance
Place the stemmed and seeded peppers in a 2 cup glass measuring cup.
Boil 1 cup of water, and pour over the chilies, Let sit for 10-20 minutes or until the peppers are soft and completely rehydrated.
Place the peppers and 2 tablespoons of soaking water in a small food processor, and purée. Reserve
The sauce can be made ahead and reheated. Preheat the oven to 400℉.
Heat a large sauté pan over medium high heat for a couple of minutes. Add onion and dry sauté, stirring continuously for a minute or two. Cover pan with lid, turn heat down to medium low, and let the onion sweat and release its oils and liquid. After a minute or two, uncover, give it a stir and add garlic and habañero pepper and stir until softened, about a minute.
Increase temperature to medium high, add cider vinegar, dates and pasilla purée and cook until thickened, and the date is melted into mixture.
Add the puréed mango and vegetable stock. Reduce the heat to low and simmer for 10 minutes.
Whisk in the lime juice, orange juice, dry mustard, and the Dijon or Westbrae mustard. Simmer for another 3 minutes. Turn off the heat.
Place the steamed cauliflower heads back into the pan with the sauce. Spoon sauce all over the cauliflower to coat completely.
Roast the Cauliflower: place the pan with the cauliflower into the preheated oven, uncovered, and bake for about 45 minutes. Cauliflower will be nicely speckled brown and delicious! Remove from the oven.
Using a spatula, carefully scoop under the cauliflower heads, one at a time, and place onto a large platter.
Arrange jicama & apple coleslaw all around and in-between the cauliflower heads. Spoon extra sauce on top of the cauliflower.
Slice Cauliflower into wedges and let guests serve themselves.
Cook's Notes: This is a multi-step recipe, so make it easy on yourself. The day before, make the apple coleslaw, mango sauce with pasilla purêe, and you can even steam the cauliflower heads, the day before. Serving day, preheat oven to 400℉. Warm the mango sauce in the saucepan, add the cauliflower and spoon sauce to coat. Bake the cauliflower, and serve with the slaw.
