Recipe: Roasted Broccoli & Cauliflower with Queso Cotija Dressing | KCET
Title
Recipe: Roasted Broccoli & Cauliflower with Queso Cotija Dressing
Roasted Broccoli & Cauliflower with Queso Cotija Dressing
Brocoli y Coloflor Rostizadas con Aderezo de Cotija
Serves 5 to 6
Ingredients
For the vegetables:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 3 chopped chiles de arbol, or 1 generous teaspoon red pepper flakes
- 1/2 cup olive oil, plus more for brushing
- 1 teaspoon kosher or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds broccoli, cut into 1/4" vertical slices, including thick part of stem
- 2 pounds cauliflower, cut into 1/4" vertical slices, including thick part of stem
For the dressing:
- 1/2 cup crumbled queso cotija
- 2/3 cup Mexican crema
- 1/2 cup vegetable oil
- 2 teaspoons sherry vinegar
- 2 tablespoons water
- 1 clove garlic
- 1/2 teaspoon kosher or coarse sea salt, or to taste
To Prepare
For the vegetables:
Preheat oven to 475 degrees Fahrenheit.
Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.
For the dressing:
In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.
Connect with KCET
Support the Articles you Love
We are dedicated to providing you with articles like this one. Show your support with a tax-deductible contribution to KCET. After all, public media is meant for the public. It belongs to all of us.
Keep Reading
-
Sneak into The Autry's galleries to catch an intimate acoustic performance by Guatemalan American singer-songwriter Gaby Moreno as part of the museum's "Best of Los Angeles" series.
-
Black voters could in many ways be the decisive eco-voters of the most high stakes election in American history.
-
Nine parents of Los Angeles Unified children filed a proposed class-action lawsuit alleging that distance learning plans are inadequate and violate students' rights to a basic public education. It also alleges minorities are disproportionately impacted.
-
The Hollywood Bowl’s fireworks are a booming exclamation point on an evening spent under the stars. But how do they come together?
- 1 of 358
- next ›
Full Episodes
-
Pati's Mexican Table
Pati's Mexican Table
New York
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
-
Pati's Mexican Table
Pati's Mexican Table
Los Cabos By Land & Sea
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
-
Pati's Mexican Table
Pati's Mexican Table
The Godmother of Cabo Cuisine
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
-
Pati's Mexican Table
Pati's Mexican Table
Road Trippin' with Javier Plascencia
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
-
Pati's Mexican Table
Pati's Mexican Table
La Paz: The Heart of Baja Sur
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›
Comments