Roasted Broccoli & Cauliflower with Queso Cotija Dressing
5to 6 servings
BrĂ³coli y Coliflor Rostizadas con Aderezo de Queso Cotija
Ingredients
For the vegetables:
1/2cupfreshly squeezed lime juice
1/2cupfreshly squeezed orange juice
3chopped chiles de arbol, or 1 generous teaspoon red pepper flakes
1/2cupolive oil, plus more for brushing
1teaspoonkosher or coarse sea salt
1/4teaspoonfreshly ground black pepper
2poundsbroccoli, cut into 1/4" vertical slices, including thick part of stem
2poundscauliflower, cut into 1/4" vertical slices, including thick part of stem
For the dressing:
1/2cupcrumbled queso cotija
2/3cupMexican crema
1/2cupvegetable oil
2teaspoonssherry vinegar
2tablespoonswater
1clovegarlic
1/2teaspoonkosher 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.