Coliflor dish at Jaranita

Executive Chef Victoriano Lopez at Jaranita in San Francisco’s Marina District will whet your appetite with an authentic Peruvian dish called Coliflor. It’s roasted cauliflower drizzled with black mint and aji amarillo sauce, topped with queso fresco. Big yum!

jaranitasf.com

 

Coliflor recipe

 

Executive Chef Victoriano Lopez
Jaranita, San Francisco

For this authentic Peruvian dish, roasted cauliflower is drizzled with black mint and aji amarillo sauce and topped with queso fresco.

Ingredients:

Ocopa sauce

5 fresh aji amarillo peppers or jalapeño peppers
1 cup chopped onion
2 garlic cloves
1/4 cup chopped huacatay (black mint)
6 oz. queso fresco
1 cup whole milk
1/2 cup pecans
1 slice bread, toasted
1/2 cup canola oil
Salt and pepper, to taste

Herb salad

1/2 cup chopped mint
1/2 cup chopped parsley
1/2 cup chopped cilantro
3 tbsp. olive oil
1 tbsp. lime juice
1/4 tsp. salt

Cauliflower

1 whole cauliflower
3 oz. fresh mozzarella
2 oz. pecans, toasted

Instructions:

For ocopa sauce: Heat a frying pan and brown peppers, onion and garlic over low heat for a few minutes. Add huacatay leaves and let brown for a few more minutes. Allow mixture to cool for a few minutes. Blend in a food processor with cheese, milk, pecans, toasted bread and oil. Season to taste with salt and pepper.

For herb salad: Dunk herbs in an ice-cold water bath and dry well in a salad spinner or lay out on a clean kitchen towel. Whisk together oil, lime juice and salt; season to taste with salt and pepper. Toss herbs and dressing in a small mixing bowl.

To complete: Roast cauliflower in a 425-degree oven for 30 to 40 minutes, until tender inside and crispy outside. Cover with ocopa sauce. Top with mozzarella and broil for 2 minutes to melt the cheese. Plate and sprinkle with toasted pecans. Drizzle with more ocopa sauce to taste. Top with herb salad.