With achiote paste and just a couple of other ingredients that are likely in your pantry, you can make this delicious healthy cauliflower recipe. It's a simple way to transform a head of cauliflower into a gorgeous dish.
For years, my chicken marinated in achiote has been one of the most popular recipes on my site. Achiote Cauliflower is its vegetarian counterpart, and I think everyone is going to love it.
With just a few ingredients, and the magic of a hot oven, this cauliflower side dish is sure to become a new favorite.
Achiote cauliflower is fantastic with all sorts of main courses, and it’s a knockout vegetarian or vegan main course in and of itself!
I've also made roasted cauliflower with annatto oil, which is made from annatto seeds that come from Achiote trees. Achiote paste is a mix of the annatto seeds and a handful of delicious spices. So not only do you get the gorgeous color, you also get a ton of flavor.
About the Key Ingredients
- cauliflower - I try to use two small cauliflower heads for this recipe. They are much easier to manage than one large head. However, if you want really big slices, go for a big one. Choose heads of cauliflower with florets that are packed together tightly.
- achiote paste - Achiote paste, which is typically formed into a small block, is a Mexican ingredient that consists of ground annatto seeds and a handful of spices that might include cumin, pepper, coriander, oregano, cloves, and garlic. It is a gorgeous deep red color, originated in the Yucatán region of Mexico, and can be used in sauces, marinades or rubs.
- lemon - The lemon is important in this recipe, not only for flavor, but also because we mix it with the achiote paste so that it dissolves and can easily be applied to the cauliflower.
What does Achiote paste taste like?
Despite its color, there's no heat in achiote paste. It's spicy, but not hot. The paste has an earthy, smoky flavor that's subtly sweet and peppery.
* ACHIOTE PASTE SUBSTITUTE * In my experience, paprika paste with the addition of garlic, cumin and oregano, is the best achiote paste substitute. For this recipe, use the amount of paprika paste listed for the achiote paste, and add 1 small minced garlic clove, ¼ teaspoon ground cumin and ¼ teaspoon ground oregano.
How to Make Achiote Cauliflower
- Combine the achiote paste with the lemon juice in a small bowl. Mix just to dissolve the paste. You might need a fork to break it apart.
- Once it's dissolved, add the olive oil and whisk. (DO NOT add the oil before it's dissolved or it will stay in paste form.) Then spread about ⅓ of the mixture on the parchment-lined baking sheet and sprinkle it lightly with salt.
Recipe Tip: The easiest way to apply the achiote mixture is with a silicone brush.
- Remove the outer leaves from the cauliflower and cut a small portion of the root end off, keeping most of it intact, if possible. Cut it into approximately ½ to 1-inch slices -- some might break apart, some will stay together -- both are okay.
- Place all of the cauliflower slices -- including all the small pieces that may have broken off the larger ones -- on the achiote coated, parchment-lined sheet pan. Then use the brush to coat the tops of the slices with the remaining achiote mixture. If they're not well coated, flip them over once or twice. Sprinkle generously with salt and pepper.
- Place the sheet pan in a 475℉ oven and roast until the bottoms of the cauliflower slices are sizzling and browning a bit -- even with the color of the achiote, you'll be able to tell. Flip them over and cook until the other side is browning, about another 20 minutes.
Serving Suggestions
- This is a side dish, but you can certainly make it a vegetarian or vegan main course. Serve a few slices of it on top of a bed of Cilantro Coconut Rice or Spiced Carrot Purée. Both are are excellent with the flavor of the achiote cauliflower.
- As a side, it's delicious with chicken and meat dishes. It's especially good with Cognac Skillet Chicken or braised short ribs.
- And a salad would also be lovely with it. My first choice is Mexican Chopped Salad.
- Chop it into smaller pieces and make Achiote Cauliflower Tacos! You can switch it out for the potatoes in this soft taco recipe with slaw.
* However you decide to serve it, add a few sprigs of cilantro or flat-leaf parsley to it, for a pop of green. It'll brighten the whole dish.
* Pro Tip * The achiote paste can stain so be careful when you're handling it.
Other Must-Try Recipes for Cauliflower Lovers
Making it Ahead
- You can make this cauliflower recipe a day ahead, stored in the refrigerator in an airtight container, and reheated briefly in a hot oven just before you serve.
- However, for maximum crispness, it's best to serve this as close as possible to the time it's removed from the oven.
- To get started ahead of time, make the achiote mixture. Wrap it tightly, keep it at room temperature, and whisk it again before using it.
I hope you love every last bite!
Achiote Cauliflower Recipe
Ingredients
- 2 small heads heads cauliflower (about 4 pounds with leaves intact)
- 2 tablespoons achiote paste (about 1½-ounces)
- 1½ tablespoons lemon juice
- 5 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 475℉ and line a sheet pan with parchment paper.
- Prep achiote mixture. Combine the achiote paste with the lemon juice in a small bowl. Mix just to dissolve the paste. You might need a fork to break it apart. Once it's dissolved, add the olive oil. (DO NOT add the oil before it's dissolved or it will stay in paste form.) Then spread about ⅓ of the mixture on the parchment-lined baking sheet and sprinkle it lightly with salt. *The easiest way to apply the achiote mixture is with a silicone (pastry) brush.
- Cut Cauliflower. Remove the outer green leaves from the cauliflower and cut just a small portion of the root end off, keeping most of it intact if possible. Cut the cauliflower into approximately ½ to 1-inch slices -- some might break apart, some will stay together -- both are okay. Place all of the cauliflower slices on the achiote coated parchment-lined sheet pan. Then use the brush to coat the tops of the slices with the remaining achiote mixture. If they're not well coated, flip them over once or twice. Sprinkle generously with salt and pepper.
- Roast. Place the sheet pan in the 475℉ oven and roast until the bottoms of the cauliflower slices are sizzling and browning a bit -- even with the color of the achiote, you'll be able to tell. Flip them over with kitchen tongs, and cook until the other side is browning, about another 20 minutes. Cool for about 5 minutes and serve!
Raymund | angsarap.net
This achiote cauliflower sounds like a brilliant way to take cauliflower from plain to wow with minimal fuss. As a bonus we also use a lot of achiote in our dishes, now you thought me of another way of using it.