Roasted cauliflower meets bold, smoky Habanero Romesco in this vibrant, flavor-packed dish. Creamy avocado mousse cools the heat, while zesty cilantro chimichurri adds brightness and lift. Every bite is a play of textures and tastes, making this a show-stopping dish that’s as visually stunning as it is delicious.
Ingredients:
- 1/3 jar sauc.d Habanero Romesco
- 1 head Cauliflower
- 2 Avocados
- 1 Lime (zested and juiced)
- ⅓ cup Almond milk
- 1 cup Olive oil
- 1 small Red onion (small dice)
- 6 clove Garlic (minced)
- ⅓ cup Red wine vinegar
- 2 bunch Cilantro
Recipe:
Cauliflower:
- Brush cauliflower with sauc.d Habanero Romesco and a touch of olive oil.
- Roast on sheet tray at 300º for 30 minutes.
- While that is cooking make your avocado mousse and chimichurri.
Avocado Mousse:
- Blend avocado, lime zest, lime juice, almond milk, ⅓ cup olive oil and a tablespoon of salt until fluffy.
Chimichurri:
- Dice red onion, garlic and soak in red wine vinegar.
- Add cilantro, olive oil and 1 tablespoon salt and pepper.
Plating:
- Spread Avocado Mousse on plate.
- Set your roasted cauliflower on top.
- Drizzle your chimichurri on top and shower with pepitas.
Enjoy!