📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
Discover the history of this region →
Discover the history of this region →
The keto answer to Peru’s beloved papa a la huancaina: roasted cauliflower blanketed in a rich, spicy queso fresco and aji amarillo sauce.
What You’ll Need
Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 large head cauliflower cut into thick steaks or large florets
- 2 tbsp olive oil
- 8 oz queso fresco crumbled
- 1/2 cup heavy cream
- 2 tbsp aji amarillo paste
- 1 clove garlic
- 1 tbsp olive oil
- Sea salt to taste
- Lettuce leaves, black olives, and hard-boiled egg, for serving
Instructions
- Preheat the oven to 425°F. Toss the cauliflower with olive oil, salt, and pepper, and roast 20–25 minutes, until tender.
- Blend the queso fresco, cream, aji amarillo paste, garlic, olive oil, and a pinch of salt until smooth and pourable.
- Warm the sauce gently in a small saucepan over low heat, stirring — do not let it boil.
- Arrange the roasted cauliflower over lettuce leaves and pour the warm sauce generously over the top.
- Garnish with olives and sliced hard-boiled egg.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 9g | Fat: 20g | Fiber: 2g
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Health Benefits
- Cauliflower keeps the dish’s signature texture and presentation without the potato’s carbs.
- Queso fresco and cream deliver the sauce’s classic richness.