Brocoli y Coloflor Rostizadas con Aderezo de Cotija
5 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Roasted Broccoli & Cauliflower with Queso Cotija Dressing recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
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
For the vegetables:
- 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.
For the dressing:
- 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.
Hi Pati. Your recipes are amazing. You make cooking Mexican food so easy and delicious. Many blessings. Thank you for the history you provide along with the recipe.
Thank YOU Darlene.
Hi Pati, ur program is my favourite. I am fond of Mexico n its past civilization. I like dat u blend history, culture , geography n places like Oaxaca in ur cooking show.I see some people looks like us in India.Ur cooking is wonderful n easy to prepare like pancakes n mango cake.I like more of avocado recipes. Ur younger son juju is cool n helps around in ur cooking.Please show more of Mexico in different places during travels.Keep it up. Love n regards,
Nancy dsouza,
Mumbai, India.
I’m excited to bring you more seasons, Nancy! Next up I’m off to Sinaloa. And thanks for tuning in from India!
Love your show..Did you cook the juice that you poured over the vegetables before roasting them? I saw the episode,but can’t remember. Thanks!
I don’t cook the juice before putting it over the veggies…have fun making and eating them, Ruth!
Well Pati: It seems people who were born with ADD never get over it even at 80! Made this lovely recipe but didn’t pay any attention to the part that explains how to cook it! I did it on BROIL! Bad news I ended up with completely burned broccoli! Oh well the wild critters in the neighborhood will eat them or they’ll just be absorbed by the earth! Did manage to make a lovely Broccoli, soup thickened with mashed potato and turnip! Was delicious! I’ll share the recipe with you in a separate email as I think you’ll like it!
Oh no, Vona! Well I hope you give them another try, and enjoy them.
It’s amazing how your son wants to eat the broccoli right out of the pan! Your family has a wonderful relationship and I enjoy seeing your boys cook and eat with you. You are blessed.
Aww thank you Teri….I’m beyond lucky.
Hola Pati!
I love recreating your beautiful dishes. I was wondering if this recipe would be good for asparagus or if you have a recommendation.
Gracias, Jenny
Go for it! Asparagus would be yum.
La receta está deliciosa. Odio el brocoli y casi me acabo uno entero. ¿Me sobró mucho aderezo? ¿Con qué más podrías quedar bien? Mil gracias y saludos desde México!!
Jajaja! 🙂
What was the episode called in which you made roasted cauliflower and broccoli with queso Cotija dressing? I missed part of it and wanted to see the fish recipe that was also featured. Love your show. Thank You
Thank you for tuning in Charles! It’s season 5, episode 9: Isla Mujeres Inspired. And here’s the fish recipe: https://patijinich.com/recipe/tikin-xic/
The dressing for the cauliflower and broccoli, do you use actual vegetable oil? If so can I use olive oil? Heard a lot of bad things about vegetable oil. I’m surprised that you use it.
I also wanted to tell you how much I love your show, your recipes, just your aura. You make me smile in your food is so alive and colorful. I dream of making these recipes one day in my own kitchen💖
Thanks! Absolutely, use olive oil.
Hi Patti ,I can’t wait to make it for my boyfriend. He’s not a vegetarian like I am but I think he will enjoy it. Thank you so much
Oh I hope he enjoys it too!
Love this recipe! It will be on my Christmas table🎄❤️
Awesome!
Hi Pati,
I always enjoy your shows in, Mexico country so much. I enjoy cooking your recipes also. Thank you so much for sharing.
Thank YOU Krishna!
Watching this episode right now. It all looks delicious! Can’t wait to try it!
Enjoy!
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.
Yay!
Yes. Thank you.
Love me some Pati cooking!
Thank YOU Telester!
That was great! I can only say that we are full, which I hope is a nice compliment.
Yes that is a fantastic compliment…thank you Karen!
Thank you for sharing this recipe. My boys love this recipe even without the cojita! So healthy and so fresh!
Kim, that is so great to hear…thank you for sharing!
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?
Absolutely! Enjoy Jenny!
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!
Thank you Lori! Hope you like them.
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.
Sounds like a delicious around the world meal!
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!
Yay!
Hola. Pati ya lo hize una vez y quedo espectacular gracias!!!
Súper!
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!
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.
You rock Pati! The show and recipes are AWESOME!
Saludos de Miami!
Gracias David!
I love your program on KERA Create! You are delightful and Genuine!
Thank you so much Dustin!
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
Kathy, I’m so happy you love the show! I have so many from the many years of cooking… and have liked them all.