Have you tried a bowl of smoky cauliflower? You should you know, it’s delightful. I was introduced to it quite recently when I had a great meal at Colita, Minneapolis, MN. The chef at Colita does a stellar job of combining some strong flavors on top a very conventional vegetable. Today’s recipe is my interpretation.
The waiter could’ve stamped “SOLD” on my forehead as soon as I placed a morsel of Smoky Cauliflower in my mouth. Man alive this dish packs a punch. It is so flavorful you can eat it all on its own. Thus, it makes for a great appetizer, but it’s a great side too if you’re serving a tasty yet simple meat dish.
Morita chiles are the vital ingredient in this dish. Smoked dried jalapenos that give off a deep smoky scent and taste. If you are unable to get hold of them in their dried form, you can substitute with chipotles in adobo sauce, but only use 1 1/2 – 2 as I find them to be much spicier than the dried variety.
This recipe is very simple, all you have to do is create a salsa with the chiles, cilantro, spices and oil. Roast the cauliflower until just tender. Then to serve, simply drizzle the salsa over the cauliflower and finish off with cotija cheese and scallion. The morita salsa can be made a couple of days in advance and any left over can be served over meat, fish or tofu.
I really like this new recipe and I’m so grateful to have experienced a meal at Colita, it’s an awesome gluten free restaurant serving great food and impressive cocktails. If you are ever in Minneapolis I highly recommend making a reservation for dinner. I didn’t capture great shots of my meal, but I was able to get great pics of my drinks. I had three, don’t judge, and they were all awesome.