Pin it
This bold ancho-roasted cauliflower served atop a silky carrot purée brings together three crave-worthy contrasts smoky spice, natural sweetness, and bright citrus. I have served this in everything from casual weeknights to celebratory feast platters and every time it turns a humble cauliflower into a showstopper. The coriander salad and quick pickled onion topping add zest and crunch for balance—each element pulls its weight on the plate.
My family now asks for this at every family birthday dinner It was a hit with my picky uncle too which speaks volumes
Ingredients
- Cauliflower: The hero of the dish Look for a large head that feels heavy for its size and has fresh tight florets
- Ground ancho chile: Adds smoky rich warmth Try to source whole dried ancho and grind yourself for peak aroma
- Smoked paprika: Deepens the sweet smoke backbone Choose Spanish if you can for best flavor
- Ground cumin: Brings earthy balance Use freshly ground for more punch
- Rapadura sugar: Gives caramel notes with less processing than white sugar Sub coconut sugar if preferred
- Coconut yoghurt or cream: Makes the marinade lush and gently tangy Opt for unsweetened and smooth
- Salt: Essential to round everything out Use fine sea salt to evenly season
- Oil: Supports roasting and texture Olive or rapeseed both work go for cold pressed if possible
- Carrots: Form the creamy sweet purée Choose firm organic carrots with bright color for best taste
- Guajillo chiles: Layer in subtle heat and fruitiness Buy whole pliable chiles and avoid any that are brittle
- Extra virgin olive oil: Brings richness and helps purée a good cold pressed bottle makes all the difference
- Water: Transforms the carrots into a smooth spread Filtered is best if your tap water is strongly flavored
- Red onion: Adds sharp bite Use one that feels solid and slice thinly for a balanced quick pickle
- Lime: Lifts with acidity Choose juicy limes with thin smooth skin
- Fresh coriander: A leafy herbal top note Pick bunches with bright stems and leaves no yellowing or wilting
Step-by-Step Instructions
- Prepare the Cauliflower:
- The cauliflower should be washed thoroughly and trimmed at the base just enough so it stands upright I love keeping some leaves on for roasting—they crisp beautifully Start by steaming your cauliflower in a deep pan with about 200ml water Once boiling reduce heat cover and steam for around 25 minutes The aim is to partly cook it so it can soak up marinade later It should be just tender when pierced
- Make the Marinade:
- In a medium sized bowl combine the ground ancho smoked paprika ground cumin rapadura sugar coconut yoghurt or cream salt and oil Mix until smooth and deep orange
- Marinate the Cauliflower:
- Once the steamed cauliflower is cool enough to touch coat it with the spicy marinade Use your hands or a brush to really work the mixture into all the cracks Let it sit and absorb for 30 minutes up to a full hour If you have extra time this step can even happen ahead
- Roast the Cauliflower:
- Heat your oven to 210 degrees Celsius Line a baking tray with parchment Place the marinated cauliflower on top Roast for about 40 minutes checking halfway If you see the top getting too dark lightly tent with foil The goal is deep color and fork tender florets Test doneness with a sharp knife
- Prepare the Carrot Purée:
- Wash peel and slice carrots into chunks for even steaming In a saucepan steam the carrots with about 350ml water gently covered for roughly 20 minutes Meanwhile toast whole guajillo chiles in a dry pan over low heat for about 30 seconds each side just until puffy not blackened Once carrots are soft keep the cooking water For a velvety finish blend the carrots with chiles extra virgin olive oil salt and just enough cooking water to blitz smoothly Taste and adjust seasoning
- Finish and Serve:
- Gently warm the carrot purée again right before serving It should be piping and spreadable Spoon it in a thick swoosh on serving plates Top with cauliflower which can be served whole for drama or quartered for individual plates
- Make the Salad:
- Quickly slice red onion and toss with lime juice and chopped fresh coriander Let this sit at least 10 minutes so the flavors brighten and onions mellow
- Top and Garnish:
- Just before serving scatter the coriander salad over the hot cauliflower The punch of fresh herbs and pickled onions makes every bite irresistible
Pin it
My favorite part is how the ancho marinade turns ultra flavorful when roasted The very first time I served this dish my grandmother actually asked for leftovers to take home She raved about the contrast between the smoky cauliflower and the sweet purée for weeks afterward
Storage Tips
Both the roasted cauliflower and carrot purée will keep for up to three days in sealed containers in the fridge Reheat the purée in a saucepan over low heat and bring the cauliflower back to life in a moderate oven to keep the crisp edges This is one of my favorite vegetarian meal prep recipes since both elements taste just as impressive the second day
Ingredient Substitutions
Swap guajillo chiles for one mild New Mexico chile or even a bit of chipotle if you want more smoke If you cannot find rapadura use coconut sugar or brown sugar Greek yoghurt or oat cream can work in the marinade if you do not need vegan Avoid skipping fresh coriander for the salad since it really brings the whole dish together
Serving Suggestions
Use this cauliflower and carrot ensemble as a dramatic centerpiece for gatherings Try it alongside lemony rice or stuffed into flatbreads with a dollop of chilli sauce For smaller meals leftovers make a great grain bowl base with avocado and toasted seeds especially for lunch the next day
Cultural and Historical Context
This dish is inspired by Mexican flavor traditions where ancho and guajillo chiles star in many sauces The carrot purée references Spanish and Middle Eastern mezze tables The combination brings out the best from each kitchen using both vegetables and dried chiles in ways that respect their roots but feel modern
Pin it
Let this dish be the one you bring to the table when you want familiar ingredients to taste completely transformed The color alone always gets a wow and the flavors make the meal linger in memory long after
Frequently Asked Questions
- → What is ancho chile and how does it affect the flavor?
Ancho chile is a dried poblano pepper with mild heat and deep, fruity, earthy notes. It brings smokiness and warmth to the roasted cauliflower.
- → Can I substitute guajillo chiles in the carrot purée?
Yes, if guajillo is unavailable, try dried New Mexico or pasilla chiles for a similar sweet, tangy flavor profile in the purée.
- → How do I know when the cauliflower is perfectly roasted?
The cauliflower should be deeply colored and a knife should meet minimal resistance when inserted through the stalk. Check for tenderness after 40 minutes.
- → Is the coriander salad necessary?
The coriander salad adds freshness and acidity, balancing the richness of the roasted cauliflower and creamy purée, but it can be omitted if desired.
- → Can I prepare components ahead of time?
Yes, both the carrot purée and marinated cauliflower can be made in advance. Reheat gently before serving for best textures and flavors.