Roasted Broccoli & Cauliflower with Queso Cotija Dressing
Brócoli y Coliflor Rostizadas con Aderezo de Queso Cotija
Recipe Yield
5 to 6 servings
Cooking time
40 minutes
Rate this recipe
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.
Comments
66comments inRoasted Broccoli & Cauliflower with Queso Cotija Dressing
Anonymous
Jan 29
This recipe is my go to for Broccoli and/or Cauliflower. Super delicious. I had to substitute a few ingredients in the dressing and I added a 1/2 tsp. of Black Pepper to the Dressing.
2/3 cup Sour Cream
1/2 cup Extra Virgin Olive Oil
2 teaspoons Red Wine Vinegar
Thank You so much Pati.
Love your show: “Pati’s Mexican Table”
Pati Jinich
Mar 17
Thanks so much for sharing and for tuning in 😉
Jenny R
Oct 05
I love this side dish!!
Pati Jinich
Oct 05
Yay, thanks Jenny!
Meredith
Feb 04
Thank you!! I needed a side dish with my dinner and thought “Didn’t Pati have a good broccoli dish?” . I thought this while cooking your black bean recipe . You are awesome!
Pati Jinich
Feb 10
And you are very kind Meredith, thank you!
Jennifer
Nov 18
This was delicious! Roasting the vegetables with the citrus juice is genius. I had to improvise a bit for the dressing, as we didn’t have Mexican crema or cotija; I substituted with some sour cream, heavy cream, and finely grated Parmesan. I guess it turned out ok because my husband raved about it and is looking forward to using the leftover bit for salads. My children (4 and 7) also loved it. What a nice twist on roasted veggies!
Our family so enjoys your show. Our children are bilingual (English & Spanish), so they especially like watching the clips from your travels to Mexico. You exude such kindness and a genuine passion for what you do. It is infectious and so refreshing, especially during this trying time. Thank you!
Pati Jinich
Nov 22
Thanks so very much for you very kind message Jennifer, so glad everyone in your family loved this recipe. BTW, your substitutions were perfect. Un abrazo para todos!
Agapia (Pia) Van Coutren
Oct 09
Hello Pati, Being of Greek decent, I just love your wonderful recipes with all the citrus, I use OJ even in my French Toast.. This vegetable recipe is fantastic with the sauce.. Also, didn’t realize in the Mexican cuisine the cinnamon spice.. I love it, use it a lot also.. I’ll have to travel to Mexico, & keep watching your shows.. thnx for sharing it is beautiful, & a very hospitable country.. Hugs & blessings 🤗Pia
Pati Jinich
Oct 22
Thanks so much for the kind words Pia and yes, when we are all ready to travel again, you should visit Mexico, you will feel like at home! BTW, your name means love right? 😉
Rissa
Aug 19
Excellent dish. That dressing is outrageously good! 🥰
Pati Jinich
Aug 23
Glad you liked it Rissa 😉
Kerry
Jul 02
Hi Patti, I watch your show from Brisbane Australia, love it and you have opened my eyes to how fantastic your food is and how beautiful Mexico is. Thanks so much!
Pati Jinich
Jul 04
Thanks to you for following Kerry! Hugs all the way to Brisbane 😉
DARLENE Cherry-Shand
Sep 15
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.
Pati Jinich
Sep 16
Thank YOU Darlene.
Nancy Dsouza
May 31
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.
Pati Jinich
May 31
I’m excited to bring you more seasons, Nancy! Next up I’m off to Sinaloa. And thanks for tuning in from India!
Ruth Slenk
Mar 03
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!
Pati
Mar 06
I don’t cook the juice before putting it over the veggies…have fun making and eating them, Ruth!
Vona Marengo
Oct 20
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!
Pati
Oct 22
Oh no, Vona! Well I hope you give them another try, and enjoy them.
Teri
Jul 28
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.
Pati
Jul 29
Aww thank you Teri….I’m beyond lucky.
Jenny_crosby@yahoo.com
Jul 01
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
Pati
Jul 02
Go for it! Asparagus would be yum.
María
Apr 23
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!!
Pati
Apr 24
Jajaja! 🙂
Charles
Mar 31
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
Pati
Apr 02
Thank you for tuning in Charles! It’s season 5, episode 9: Isla Mujeres Inspired. And here’s the fish recipe: http://patijinich.com/pati_2020/recipe/tikin-xic/
Kelli
Mar 15
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💖
Pati
Mar 16
Thanks! Absolutely, use olive oil.
Lauren and Janet
Mar 15
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
Pati
Mar 16
Oh I hope he enjoys it too!
Patti
Dec 25
Love this recipe! It will be on my Christmas table🎄❤️
Pati
Dec 26
Awesome!
Krishna
Oct 18
Hi Pati,
I always enjoy your shows in, Mexico country so much. I enjoy cooking your recipes also. Thank you so much for sharing.
Pati
Oct 20
Thank YOU Krishna!
Rose
Oct 15
Watching this episode right now. It all looks delicious! Can’t wait to try it!
Pati
Oct 19
Enjoy!
Tamsen
Aug 15
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.
Pati
Aug 16
Yay!
Telester Powell
Aug 11
Yes. Thank you.
Love me some Pati cooking!
Pati
Aug 11
Thank YOU Telester!
Karen jenn
Jul 17
That was great! I can only say that we are full, which I hope is a nice compliment.
Pati
Jul 20
Yes that is a fantastic compliment…thank you Karen!
Kim
Jul 01
Thank you for sharing this recipe. My boys love this recipe even without the cojita! So healthy and so fresh!
Pati
Jul 03
Kim, that is so great to hear…thank you for sharing!
Jenny Alvarado
Jun 27
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?
Pati
Jul 06
Absolutely! Enjoy Jenny!
Lori in Michigan
Jun 20
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!
Pati
Jul 06
Thank you Lori! Hope you like them.
Mary
May 28
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.
Pati
Jun 01
Sounds like a delicious around the world meal!
Lisa
May 09
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!
Pati
May 11
Yay!
Mayra T.
Apr 25
Hola. Pati ya lo hize una vez y quedo espectacular gracias!!!
Pati
Apr 28
Súper!
Eve
Mar 20
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!
Pati
Mar 23
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.
David Chavez
Mar 20
You rock Pati! The show and recipes are AWESOME!
Saludos de Miami!
Pati
Mar 23
Gracias David!
Dustin Johnson
Feb 18
I love your program on KERA Create! You are delightful and Genuine!
Pati
Feb 23
Thank you so much Dustin!
Kathy
Feb 10
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
Pati
Feb 20
Kathy, I’m so happy you love the show! I have so many from the many years of cooking… and have liked them all.