Brussels & Cauliflower Recipe
PEPITAS | QUESO FRESCO | CILANTRO LIME AIOLI
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Ingredients
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Vegetables
Toppings
Aioli
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 200°C (400°F). Trim and halve the Brussels sprouts and cut the cauliflower into florets. Place them on a baking sheet.
- 2
Roast the Vegetables
Drizzle the Brussels sprouts and cauliflower with olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, or until golden and tender, stirring halfway through.
Make the Aioli
- 3
Prepare the Cilantro Lime Aioli
In a small bowl, whisk together mayonnaise, lime juice, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
Assembly
- 4
Assemble the Dish
Once the vegetables are roasted, transfer them to a serving platter. Drizzle with the cilantro lime aioli, sprinkle with pepitas, crumbled queso fresco, and fresh cilantro. Serve warm.
