0 Shares

The moment I first tasted ancho cauliflower, I knew I had stumbled upon something extraordinary. Imagine a beautifully roasted head of cauliflower, cloaked in a smoky ancho marinade, perched atop a creamy carrot purée that whispers sweetness with every bite. This dish doesn’t just appeal to the eyes; it offers a symphony of flavors that dance upon your palate. Whether you’re looking to impress dinner guests or simply elevate your weekday meals, this vibrant creation is the answer.

With the added freshness of a coriander salad, it’s more than just a meal—it’s a celebration of seasonal goodness and plant-based elegance. And with variations like incorporating squash or quick-pickled radishes, you can easily adapt it to your mood or the ingredients you have on hand. Let’s explore this delightful journey that transforms humble ingredients into a culinary masterpiece!

Why is ANCHO CAULIFLOWER a Must-Try?

Unique Flavors: The ancho cauliflower brings a delightful smokiness, elevating your vegetable game to new heights.

Creamy Bliss: Topped with a luscious carrot purée, this dish harmonizes textures and flavors, providing a rich experience in every bite.

Fresh and Zesty: The coriander salad adds a refreshing touch, perfectly balancing the dish’s warmth while introducing garden-fresh flavors.

Versatile Adaptations: With optional variations like squash or pickled radishes, you can customize this recipe to suit your taste or what’s in your fridge.

Impress Guests: Serve it as a stunning centerpiece at your next dinner party, or enjoy it as a nutritious weekday delight that everyone will rave about!

Ancho Cauliflower Ingredients

For the Cauliflower
• Cauliflower – Use a large head for optimal roasting; consider leaving the leaves for a beautiful presentation.
• Ground Ancho – This spice provides rich smokiness; swap with other chili powders for a variation.
• Smoked Paprika – Enhances depth of flavor; adjust to your taste, with regular paprika as a substitute if needed.
• Ground Cumin – Adds warmth; coriander works as a good substitute in a pinch.
• Rapadura Sugar – Balances the dish’s flavors; coconut sugar can be used as a sweet substitute.
• Coconut Yoghurt or Cream – Delivers creaminess to the marinade; feel free to replace with any yogurt of your choice.
• Salt – Essential for flavor enhancement; modify based on dietary preferences.
• Olive Oil or Rapeseed Oil – Provides fat for roasting; any neutral vegetable oil will work in its place.

For the Carrot Purée
• Carrots – The base for the purée; adjust quantity for desired thickness and consider substituting half with squash for added sweetness.
• Guajillo Chiles – Contributes deep flavor; lightly toast for an intensified taste, but skip if unavailable.
• Extra Virgin Olive Oil – Aids in achieving desired texture for the purée; feel free to use any neutral oil.

For the Coriander Salad
• Red Onion – Optional for the salad; contributes sharpness and can be swapped with radishes for a crunchy twist.
• Lime Juice – Brightens up the dish; lemon juice serves as an excellent alternative.
• Fresh Coriander – Adds freshness as a garnish and in the salad; parsley or mint can be used if you prefer a different herb.

By gathering these wholesome ingredients, you’re on your way to crafting an unforgettable ancho cauliflower delight that will tantalize your taste buds and impress everyone at the table!

How to Make Ancho Cauliflower

Prep Cauliflower: Remove the leaves from the bottom of the cauliflower and trim the base to sit flat. If you want a beautiful presentation, keep the leaves. Steam it over boiling water for about 25 minutes until tender.
Marinate Cauliflower: In a bowl, combine ground ancho, smoked paprika, cumin, rapadura sugar, coconut yoghurt, salt, and olive oil. Coat the steamed cauliflower in this mixture and let it marinate for 30 minutes to 1 hour for maximum flavor.
Preheat Oven: Set your oven to 210°C (410°F) so it’s hot and ready when your cauliflower is marinated.
Roast Cauliflower: Place the marinated cauliflower on a parchment-lined tray. Roast it in the preheated oven for approximately 40 minutes, or until it develops a rich, golden-brown color.
Prep Carrot Purée: While the cauliflower roasts, steam carrot chunks in 350ml of water for about 20 minutes until soft. Toast guajillo chiles in a dry skillet for about 60 seconds until puffed, being careful not to burn.
Blend Purée: After steaming, combine the cooked carrots, toasted chiles, olive oil, and any reserved cooking water in a blender. Blend until smooth, adjusting seasoning to taste.
Serve: Reheat the carrot purée and create a base on your serving plates. Place the roasted cauliflower on top, finishing with the fresh coriander salad, and add optional pickled onions if desired.

Optional: Garnish with extra fresh coriander for a vibrant finish.
Exact quantities are listed in the recipe card below.

ANCHO CAULIFLOWER Variations & Substitutions

Feel free to explore your culinary creativity with these delightful twists on the recipe. Each variation opens up a new way to enjoy the flavors!

Squash Swap: Replace half the carrots in the purée with seasonal squash for additional sweetness and a lovely texture that complements the dish.
Radish Crunch: Use radishes in place of red onion for a quick pickling, adding a unique crunch and a peppery zing to the salad that contrasts beautifully with the creamy base.
Extra Spice: Add a dash of cayenne or crushed red pepper for a spicy kick that elevates the entire dish and caters to heat lovers.
Herb Garden: Experiment with fresh herbs like parsley or mint instead of coriander, creating a different aromatic backdrop that enhances freshness.
Nutty Addition: For a delightful texture contrast, sprinkle toasted pumpkin seeds or nuts on top of the dish, providing an earthy flavor that rounds out the experience.
Creamy Twist: Swap out coconut yogurt for hummus in the marinade, introducing an unexpected creaminess paired with a hint of chickpea goodness.
Zesty Brightness: Boost the acidity with a splash of apple cider vinegar in the purée, offering a tangy surprise that brings all components alive.
Roasted Garlic Delight: For a deeper flavor, roast a head of garlic along with the cauliflower and blend it into the carrot purée, creating a rich, savory undertone that will have everyone reaching for seconds.

Make Ahead Options

These Ancho Cauliflower with Carrot Purée and Coriander Salad are perfect for meal prep, saving you valuable time during busy weeknights! You can prepare the cauliflower marinade and marinate it in the refrigerator for up to 24 hours, allowing the flavors to deepen beautifully. Additionally, the carrot purée can be made a day in advance; simply blend it and store it in an airtight container in the fridge. To maintain quality, ensure the purée is well-sealed to prevent drying out. When you’re ready to serve, just reheat the carrot purée, roast the marinated cauliflower, and assemble the coriander salad for a quick, impressive meal that’s just as delicious as when freshly made!

What to Serve with Ancho Cauliflower with Carrot Purée and Coriander Salad?

Elevate your dining experience by curating a complete meal around this stunning dish, where vibrant flavors take center stage.

Quinoa Pilaf: This nutty dish adds a hearty texture and grain component, beautifully contrasting the smooth carrot purée while soaking up its flavors.
Roasted Sweet Potatoes: Their natural sweetness pairs perfectly with the smokiness of the cauliflower, creating a delightful harmony that everyone will love.

A side of grilled asparagus is a fantastic option. The slightly charred, tender stalks provide a fresh crunch that complements the rich flavors of the ancho cauliflower, adding a seasonal touch to your plate.

Cilantro Lime Rice: The zesty lime notes in the rice echo the fresh coriander salad, enhancing the overall brightness of your meal.
Creamy Avocado Dressing: Drizzle this over your salad for a luscious, creamy element that adds a rich, buttery flavor to the whole dish.
Chilled White Wine: A crisp, fruity Sauvignon Blanc complements the smokiness of the cauliflower and the sweetness of the carrot purée, making every bite even more refreshing.

Offering these sides will not only enhance the main dish but also turn your dinner into a memorable celebration of wholesome ingredients!

How to Store and Freeze Ancho Cauliflower

Fridge: Store leftover ancho cauliflower in an airtight container for up to 3 days. To retain the crispiness, reheat in the oven instead of the microwave.
Freezer: For longer storage, freeze the roasted cauliflower in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Carrot Purée: Keep carrot purée in the fridge for up to 3 days in a sealed container. You can freeze it in ice cube trays for individual portions, lasting up to 2 months.
Reheating: Reheat the purée gently in a saucepan over medium-low heat, adding a splash of water if it thickens. Enjoy your flavorsome dish once again!

Expert Tips for Ancho Cauliflower

Perfect Doneness: Test the cauliflower doneness with a skewer; it should pierce easily without falling apart, ensuring you’ve achieved the perfect tenderness.
Avoid Bitterness: When toasting guajillo chiles, limit to 60 seconds; over-toasting can lead to bitterness, which you want to avoid in your ancho cauliflower.
Silky Smoothness: Blend the carrot purée until completely smooth; an uneven texture can detract from the elegant presentation of the dish.
Flavor Adjustments: Feel free to tweak the amount of smoked paprika to your taste, but start with a smaller amount to let the ancho and cumin shine through.
Freshness Matters: Use fresh coriander to amplify the salad’s impact; wilted herbs can dull the bright flavors you’re aiming for in this dish.

Ancho Roasted Cauliflower with Creamy Carrot Purée and Fresh Coriander Salad Recipe FAQs

What is the best way to select ripe cauliflower?
Look for a cauliflower head that is firm, compact, and free of dark spots. The leaves should be bright green and fresh-looking. Avoid cauliflower with any yellowing or soft spots, as these indicate aging.

How should I store leftover Ancho Cauliflower?
Store any leftover ancho cauliflower in an airtight container in the refrigerator for up to 3 days. I recommend reheating it in the oven at 180°C (350°F) for about 10-15 minutes to retain its crispiness, rather than using the microwave, which can make it soggy.

Can I freeze the roasted cauliflower and carrot purée?
Absolutely! To freeze the ancho cauliflower, lay it out on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag, and it can last for about 2 months. The carrot purée can also be frozen in ice cube trays for easy portioning and will keep for up to 2 months. Just thaw in the fridge overnight before reheating.

What should I do if my carrot purée is too thick or lumpy?
If you find your carrot purée is too thick or lumpy, simply add a little more reserved cooking water or olive oil during blending. If it’s lumpy, blend it longer until smooth. It’s all about reaching that perfect silky texture for an elegant dish!

Are there any dietary considerations for this recipe?
This dish is plant-based, gluten-free, and can easily accommodate various dietary restrictions. If you have nut allergies, ensure you are using a dairy-free alternative to creamy products like yogurt or cream, like oat or soy alternatives. Additionally, if serving to pets, keep the coriander in moderation, as too much can be harmful to them.

How can I customize the flavor of the ancho cauliflower?
You can mix and match spices to enhance the flavor. If you’re looking for a different kick, try adding more smoked paprika or some chili flakes for heat. Feel free to swap out the ancho for other chili powders if you’re seeking a varied taste; just adjust the quantities to your preference!