Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Roasted Broccoli & Cauliflower with Queso Cotija Dressing
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5 to 6 servings Brocoli y Coloflor Rostizadas con Aderezo de Cotija
Ingredients
  • For the vegetables:
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
  • 1/2 cup olive oil plus more for brushing
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds broccoli cut into 1/4" vertical slices, including thick part of stem
  • 2 pounds cauliflower cut into 1/4" vertical slices, including thick part of stem
  • For the dressing:
  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema
  • 1/2 cup vegetable oil
  • 2 teaspoons sherry vinegar
  • 2 tablespoons water
  • 1 clove garlic
  • 1/2 teaspoon kosher or coarse sea salt or to taste
To Prepare
  • Preheat oven to 475 degrees Fahrenheit.
  • Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
  • Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
  • Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.
  • In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
  • Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.
Ingredients
  • For the vegetables:
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
  • 1/2 cup olive oil plus more for brushing
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds broccoli cut into 1/4" vertical slices, including thick part of stem
  • 2 pounds cauliflower cut into 1/4" vertical slices, including thick part of stem
  • For the dressing:
  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema
  • 1/2 cup vegetable oil
  • 2 teaspoons sherry vinegar
  • 2 tablespoons water
  • 1 clove garlic
  • 1/2 teaspoon kosher or coarse sea salt or to taste
To Prepare
  • Preheat oven to 475 degrees Fahrenheit.
  • Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
  • Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
  • Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.
  • In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
  • Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.

28 comments on “Roasted Broccoli & Cauliflower with Queso Cotija Dressing

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  1. The citrus adds such a nice flavor and the dressing would be great on anything. It’s not too heavy but full of flavor. I will be making this again to share with family and friends.

  2. Thank you for sharing this recipe. My boys love this recipe even without the cojita! So healthy and so fresh!

  3. Hi Patty,

    I would love to make these this weekend. But i don’t think i’m going to find the sherry vinegar on time. Can i substitute it for a wine vinegar or apple cider vinegar?

  4. Saw you on PBS last night and this recipe sounded so awesome. What a smart way to slice the veggies so they are easy to turn. Always struggle with that, with roasted veggies. AND I never tried marinating them first – or adding that glorious-looking sauce!

  5. Pati,
    My husband and I love your show; the recipes are wonderful, and so is the vibe for each broadcast. We enjoy what we see of your family and friends, and the travel spots are full of warmth and excitement. I’m roasting cauliflower tonight, to go with Asian chicken thighs my husband is going to do on the grill and an Italian polenta dessert. Melting pot dinner! Thanks for everything.

  6. Pati,
    The sauce on these vegetables was divine! I used the red pepper flakes because that’s what I had on hand. They were actually exceptional on their own even without the dressing. Everybody loved these at dinner tonight. I had extra cotija dressing which I’m saving for some sort of stuffed baked potato creation as yet to be determined. Thanks for the recipe!

  7. Hi Pati,

    You are a wonderful chef, I love all your episodes and recipes. Some of the ingredients are extremely hard to find in Canada. Can you tell me what substitute I can use for queso cotija and achiote paste please. Thanks!

    1. Hola Eve, for the queso cotija you can substitute parmesan cheese if necessary. For the achiote paste, I would recommend trying to find some online.

  8. Hi Pati,
    I love your show and these vegetables look delicious! Could you tell me what brand baking sheets you used? They looked to be a good size and really sturdy. I have a hodgepodge collection of pans and would like to get a matching set of nice ones. Thanks so much!
    Kathy