Go Back
–+ servings

Huancaina Cauliflower

The keto answer to Peru's beloved papa a la huancaina: roasted cauliflower blanketed in a rich, spicy queso fresco and aji amarillo sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Peruvian
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
Tried this recipe?Let us know how it was!