Ancho Cauliflower with Creamy Carrot Puree & Zesty Salad

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When I first played around with flavors in my kitchen, the combination of smoky and sweet truly surprised me. The moment I pulled out my bag of ancho chili powder, I knew I was onto something special. Inspired by the warmth of home-cooked meals, this Ancho Cauliflower with Carrot Puree and Quick-Pickle Coriander Salad recipe was born from a desire to shake off the humdrum of fast food and embrace vibrant, wholesome flavors.

The rich, smoky notes of the roasted cauliflower blend beautifully with a velvety carrot puree, while the quick-pickle coriander salad adds a zesty crunch that complements it all perfectly. It’s not just a dish; it’s a celebration of textures and tastes that will leave everyone at your table asking for more. Whether you’re preparing a weeknight dinner or a gathering with friends, this recipe dazzles without being overly complicated, making it a go-to in my rotation. Dive in and elevate your cooking with this colorful, plant-based delight!

Why is Ancho Cauliflower so delightful?

Simplicity shines through in this recipe, allowing you to create something extraordinary with minimal effort. Smoky, rich flavor from the ancho complements the sweetness of creamy carrot puree, making every bite a delight. Textural contrast enhances your dish, with tender cauliflower meeting the smooth puree and zesty salad. Versatility is key; it pairs beautifully with grain salads or quinoa for a complete meal. Plus, it’s gluten-free and plant-based, catering to a wide range of dietary needs. Transform your dinner routine with this vibrant dish that’s sure to impress family and friends!

Ancho Cauliflower Ingredients

For the Cauliflower
Cauliflower – The heart of the dish, adding hearty structure and a lovely presentation if you keep the leaves on.
Ground Ancho – Gives a smoky depth to the cauliflower; can be bought pre-ground or freshly toasted for enhanced flavor.
Smoked Paprika – Boosts the smokiness and imparts a beautiful color to the dish.
Ground Cumin – Introduces a warm, earthy profile that harmonizes with the other spices.
Rapadura Sugar – Balances the dish with a hint of sweetness; feel free to substitute brown sugar if needed.
Coconut Yogurt/Cream – Adds a creamy texture; any plant-based yogurt or cream works well here.
Salt – Essential for enhancing all the flavors in this Ancho Cauliflower dish.
Olive Oil/Rapeseed Oil – Used for roasting, this oil helps keep your cauliflower moist and flavorful.

For the Carrot Puree
Carrots – The main ingredient in the puree, providing natural sweetness and a nice texture.
Guajillo Chiles – Adds extra depth of flavor; can be swapped with other mild dried chiles if preferred.
Lime Juice – Brightens the dish with its acidity; lemon juice can also be a great substitute.

For the Quick-Pickle Salad
Fresh Coriander – Adds refreshing notes; swap with any soft herb if coriander isn’t your favorite.
Red Onion – For a vibrant quick-pickle salad; radishes can be an alternative for a different crunch.

This delicious plant-based dish brings together an array of wholesome ingredients that come together to create a mouthwatering experience you won’t forget!

How to Make Ancho Cauliflower

  1. Prepare Cauliflower: Start by steaming the cauliflower for about 25 minutes, or until it’s tender. This sets the stage for a deliciously flavorful dish.

  2. Marinate: In a bowl, combine ground ancho, smoked paprika, ground cumin, rapadura sugar, coconut yogurt, salt, and olive oil. Coat the steamed cauliflower in this marinade and let it sit for 30 minutes to one hour for maximum flavor infusion.

  3. Roast: Preheat your oven to 210°C (410°F). Arrange the marinated cauliflower on a lined baking tray and roast for 40 minutes, or until it takes on a rich, brown color and becomes tender.

  4. Carrot Puree: While the cauliflower is roasting, steam the chopped carrots for about 20 minutes until they’re soft. Toast the guajillo chiles in a dry pan until puffed, then blend them with the steamed carrots, olive oil, and a bit of reserved cooking water until silky smooth. Adjust seasoning to taste.

  5. Serve: Once everything is ready, heat the carrot puree and spoon it onto plates. Place the roasted cauliflower on top, and finish with a garnish of quick-pickled onion and fresh coriander salad.

Optional: Drizzle with a bit of extra olive oil for added richness.
Exact quantities are listed in the recipe card below.

Ancho Cauliflowe, Carrot Puree, Coriander Salad

Expert Tips for Ancho Cauliflower

Marination Time: Ensure the cauliflower is marinated for at least 30 minutes to fully absorb the smoky flavors of the ancho.

Careful Toasting: When toasting guajillo chiles, watch closely to avoid bitterness; a light toasting brings out the best flavors without overwhelming the dish.

Adjusting Consistency: Use reserved cooking water when blending the carrot puree to achieve your desired creamy and smooth texture without making it too runny.

Presentation Matters: For a stunning presentation, consider leaving some cauliflower leaves on during roasting; they add a rustic touch that’s visually pleasing.

Versatility in Serving: Pair the Ancho Cauliflower with your favorite grain salad or quinoa for a complete, nutritious meal that satisfies and delights.

What to Serve with Ancho Cauliflower with Carrot Puree and Quick-Pickle Coriander Salad?

Elevate your dining experience with perfectly complementary side dishes that enhance every vibrant bite.

  • Quinoa Salad: Light, fluffy quinoa packed with fresh herbs and veggies perfectly balances the smoky cauliflower. It’s a wholesome choice that adds texture and nutrition.

  • Crispy Roasted Potatoes: The crispy exterior and soft interior of roasted potatoes will contrast beautifully with the tender roasted cauliflower while soaking up any flavorful sauce.

  • Grilled Asparagus: Charred and tender, asparagus adds a touch of elegance. Its slight bitterness pairs well with the sweetness of the carrot puree.

  • Creamy Avocado Dressing: Drizzle this lush, creamy avocado dressing over your dish for an extra layer of richness that marries well with all elements.

  • Chickpea Salad: A zesty chickpea salad brings protein and crunch, enhancing the plant-based protein profile while providing a refreshing burst of flavor.

  • Sparkling Lemonade: Lightly sweet with a zesty kick, a refreshing glass of sparkling lemonade perfectly complements the smoky and creamy notes of your dish. Enjoy it to brighten your palate!

  • Chocolate Avocado Mousse: For dessert, this rich and velvety mousse offers a unique sweet finish to your meal, leaving everyone with a smile.

How to Store and Freeze Ancho Cauliflower

Fridge: Store leftover Ancho Cauliflower in an airtight container in the fridge for up to 3 days. This keeps the flavors fresh and ready for a quick meal.

Freezer: For longer storage, freeze the roasted cauliflower in zip-top bags for up to 2 months. Make sure to cool completely before freezing to preserve texture.

Reheating: Reheat from frozen by roasting in the oven at 180°C (350°F) for about 20 minutes. For refrigerated leftovers, simply heat in the microwave or re-roast until warmed through.

Separate Storage: Keep the carrot puree separate from the cauliflower for the best texture and taste. Store puree in the fridge for up to 3 days, or freeze for up to 2 months.

Make Ahead Options

These Ancho Cauliflower with Carrot Puree and Quick-Pickle Coriander Salad components are perfect for meal prep enthusiasts! You can prepare the roasted cauliflower and creamy carrot puree separately, if desired, and store them in the refrigerator for up to 3 days. To maintain optimal flavor and texture, make sure to refrigerate them in airtight containers. The quick-pickle salad can also be whipped up a day in advance; just keep it chilled and covered. When you’re ready to serve, simply reheat the carrot puree, plate it, top with the roasted cauliflower, and add the fresh salad for a delightful and vibrant meal in no time.

Ancho Cauliflower Variations

Feel free to get creative with this recipe and make it your own!

  • Dairy-Free: Swap coconut yogurt with almond or cashew yogurt for a different creamy texture.
  • Spicy Kick: Add a teaspoon of cayenne pepper to the marinade for extra heat that livens up your dish!
  • Roasted Veggies: Toss in other seasonal vegetables like bell peppers or zucchini to roast alongside the cauliflower for a colorful medley.
  • Sweet Potatoes: Replace half of the carrots with sweet potatoes in the puree for a natural sweetness and a vibrant hue.
  • Add Nuts: Sprinkle toasted hazelnuts or walnuts on top for a crunchy texture contrast that elevates every bite.
  • Herb Swap: Use parsley or mint instead of coriander for a fresh twist tailored to your taste preferences.
  • Lentils: Add cooked lentils to the plate for protein enhancement, making your dish heartier and more satisfying.
  • Citrus Zest: Brighten up the dish by incorporating lime or orange zest into the carrot puree for a zesty flavor boost.

Ancho Cauliflowe, Carrot Puree, Coriander Salad

Ancho Cauliflower with Carrot Puree and Quick-Pickle Coriander Salad Recipe FAQs

How do I select ripe cauliflower?
Absolutely! When choosing cauliflower, look for heads that are firm with tightly packed florets and a lively white color. Avoid those with dark spots or blemishes, as they can indicate spoilage. If you’re feeling adventurous, consider keeping some of the leaves attached for a beautiful presentation!

How should I store leftovers of Ancho Cauliflower?
To preserve each bite of flavor, store any leftover Ancho Cauliflower in an airtight container in the fridge for up to 3 days. Just reheat in the oven or a microwave, and you’re good to go. I often find it’s just as delicious the next day!

Can I freeze Ancho Cauliflower?
Definitely! For freezing, make sure the roasted cauliflower has cooled completely. Then, place it in a zip-top bag or airtight container and store it in the freezer for up to 2 months. When you’re ready to enjoy it again, simply roast from frozen at 180°C (350°F) for about 20 minutes, or until heated through.

What if my carrot puree is too thick?
If your carrot puree is too thick, don’t worry! Simply add a few tablespoons of the reserved cooking water or a splash of vegetable broth while blending until you reach your desired creamy consistency. Just remember, it’s all about adjustment to ensure your puree is silky smooth and delicious!

Are there any dietary considerations with this recipe?
Absolutely! This dish is 100% plant-based, vegetarian, gluten-free, and rich in fiber. However, if you have specific allergies, I suggest checking the labels on the coconut yogurt and any substitutes you use. Additionally, fresh coriander can be swapped for other soft herbs if someone at your table isn’t a fan.

How long do I need to marinate the cauliflower?
For the best flavor infusion, marinate the cauliflower for at least 30 minutes to one hour. The longer it sits with the spices, the richer the flavor will be when it comes out of the oven! Just imagine the depth of flavor that develops through this simple step.

Ancho Cauliflowe, Carrot Puree, Coriander Salad

Ancho Cauliflower with Creamy Carrot Puree & Zesty Salad

Delight in smoky Ancho Cauliflower paired with creamy carrot puree and refreshing coriander salad. A perfect appetizer for all!
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Marination Time 1 hour
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Mexican
Calories: 250

Ingredients
  

Ancho Cauliflower Ingredients
  • 1 Cauliflower The heart of the dish, adding hearty structure.
  • 2 tbsp Ground Ancho Gives a smoky depth.
  • 1 tbsp Smoked Paprika Boosts smokiness.
  • 1 tsp Ground Cumin Introduces a warm, earthy profile.
  • 1 tbsp Rapadura Sugar Balances with a hint of sweetness.
  • 1 cup Coconut Yogurt/Cream Adds creamy texture.
  • 1 tsp Salt Essential for flavor.
  • 2 tbsp Olive Oil/Rapeseed Oil Used for roasting.
Carrot Puree Ingredients
  • 2 cups Carrots Provides natural sweetness.
  • 3 units Guajillo Chiles Adds depth of flavor.
  • 1 tbsp Lime Juice Brightens the dish.
Quick-Pickle Salad Ingredients
  • 1 bunch Fresh Coriander Adds refreshing notes.
  • 1 medium Red Onion For vibrant quick-pickle salad.

Equipment

  • Steamer
  • baking tray
  • blender

Method
 

Preparation Steps
  1. Prepare Cauliflower: Start by steaming the cauliflower for about 25 minutes until it's tender.
  2. Marinate: In a bowl, combine ground ancho, smoked paprika, ground cumin, rapadura sugar, coconut yogurt, salt, and olive oil. Coat the steamed cauliflower and let it marinate for 30 minutes to 1 hour.
  3. Roast: Preheat your oven to 210°C (410°F). Arrange marinated cauliflower on a lined baking tray and roast for 40 minutes.
  4. Carrot Puree: While the cauliflower roasts, steam chopped carrots for 20 minutes. Toast guajillo chiles, then blend with steamed carrots, olive oil, and reserved water until smooth.
  5. Serve: Heat carrot puree and spoon onto plates. Place roasted cauliflower on top and garnish with quick-pickled onion and coriander salad.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 9000IUVitamin C: 70mgCalcium: 80mgIron: 2mg

Notes

For best texture, store carrot puree separately from the cauliflower.

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