📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
Discover the history of this region →
Discover the history of this region →
Arequipa’s classic ocopa sauce — a creamy blend of aji amarillo, huacatay, and nuts — spooned generously over roasted cauliflower in place of the traditional boiled potato.
What You’ll Need
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 large head cauliflower cut into thick steaks or large florets
- 3 tbsp olive oil divided
- 1/4 cup walnuts or pecans
- 2 aji amarillo peppers seeded (sub: 2 tbsp aji amarillo paste)
- 1/4 cup fresh huacatay or substitute basil + mint
- 1/2 cup heavy cream
- 1/4 cup crumbled queso fresco
- 1 clove garlic
- Sea salt and black pepper
- Hard-boiled egg and black olives, for garnish
Instructions
- Preheat the oven to 425°F. Toss the cauliflower with 2 tbsp olive oil, salt, and pepper, and roast 20–25 minutes, until tender and lightly browned.
- Toast the nuts in a dry skillet 2–3 minutes, until fragrant.
- Blend the toasted nuts, aji amarillo, huacatay, cream, queso fresco, garlic, and remaining 1 tbsp olive oil until smooth.
- Season the sauce with salt to taste.
- Spoon the ocopa sauce generously over the roasted cauliflower.
- Garnish with hard-boiled egg and olives.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 7g | Fat: 18g | Fiber: 3g
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Health Benefits
- Cauliflower replaces the traditional potato, cutting the dish’s carb load dramatically while keeping the sauce exactly as bold.
- Nuts and cream give the sauce richness without any added sugar.