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–+ servings

Ocopa Cauliflower

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.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Peruvian
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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