I’ve been meaning to cook this recipe since long time ago, but for some reason I never seemed to find the time to do it, but I thought that veganuary is a good excuse to cook those vegan recipes that you have been thinking of cooking and I did.
I have seen other recipes of baked cauliflower out there and I thought they look great and I have to say that whoever had the idea of cooking cauliflower this was, definitely hit the spot. I made some ancho chilli adobo to brush my cauliflower and I put it in the oven for 2 hrs and the result was this beautiful dark ruby red and tender cauliflower packed with Mexican flavours.
I chopped some red onion and coriander, took my Mexican Food Memories Salsa Macha out, cut some lime wedges and heated some corn tortillas and we enjoyed our delicious Cauliflower Barbacoa.
Let me know if you cook this recipe and if you like it. I would love to read your comments.
Barbacoa de Coliflor
- Dutch oven
- saucepan with lid
- High speed blender
- cooking brush
- Chopping board
For the barbacoa
- 1 large cauliflower remove the green leaves
- 3 large dried ancho chillies cleaned, seeds and stem off
- 2 medium tomatoes cut in half
- ½ white onion peeled
- 2 garlic cloves peeled
- ⅛ tsp ground cumin
- 1 tbsp salt flakes
- 3 cups water
- 3 tbsp rapeseed oil or sunflower oil
- 15 corn tortillas warm
- 2 cups refried beans
- 1 medium red onion finely chopped
- 3 limes cut in wedges
- 2 cups chopped fresh coriander finely chopped
- salsa macha
- Clean the chillies and then place them in the saucepan. Add the tomatoes, onion and peeled garlic cloves. Pour the water and cover with the lid. Bring this to a boil on high heat and turn the heat down. Simmer for 10 minutes.
- While the chillies and vegetables are cooking, start preheating the oven to 180° C, 350° F, Gas mark 4. After 10 minutes, turn the heat off and remove the chillies and vegetables from the water.
- Place them in the high speed blender and add the salt and the ground cumin. Then add 4 tbsp of the water that was used to cook them. Blend until smooth. This is the adobo. Pour in a cup.
- Once the adobo is ready, place the cauliflower on the chopping board and with the help of the cooking brush, brush the cauliflower with the ancho chilli adobo. There might be some leftover, store it in a airtight container and keep it in the fridge for up to a week.
- Then pour 2 tbsp of rapeseed oil on the dutch oven and carefully, place the cauliflower. Mix 2 tbsp of adobo with ¼ cup of water that was leftover from cooking the chillies and pour it on the bottom of the pot. This will create steam and will help to cook the cauliflower. Put the lid on and place it in the preheat oven.
- Take the pot every 20 to 15 minutes and brush the cauliflower with the juices from the bottom. If the juice run out, do a bit more mix (hot water and adobo) and add it to the bottom of the pot.
- After 2 hours the cauliflower is cooked throughly and perfectly. Carefully, take it out of the dutch oven with the help of two spoons.
- Place the toppings on the table and then the cauliflower. People can just use a spoon to take pieces and make tacos. Enjoy.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.