Name: Seared Cauliflower with Peanuts and Salsa Macha “Chilango”
Yield: Makes 6 to 8 Servings
Cuisine: Americas
Ingredients: ½ cup (120 ml) white soy sauce; 1 cup (240 ml) fresh orange juice; 1 teaspoon Asian fish sauce, preferably Red Boat brand; ¼ cup (60 ml) regular soy sauce; 1 cup (240 ml) fresh lime juice; 1 cup (240 ml rice vinegar; ½ lemon; 1 cup (150 g) raw peanuts, toasted; Kosher salt; 4 cups (80 g) spinach leaves; 2 heads cauliflower; ⅓ cup (75 ml) olive oil; 2 to 3 cloves garlic, grated; 1½ teaspoons peeled, chopped fresh ginger; 1 bunch fresh cilantro, roughly chopped; ¾ cup (180 ml) Salsa Macha “Chilango”

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Marinating the cauliflower first, just as you would a protein, transforms it and adds a depth of flavor to the dish that holds up beautifully when paired with spicy, nutty Salsa Macha “Chilango”. Serve with my Agridulce Chicken Wings with Verde Goddess Dressing or Baby Back Rib Carnitas.