No story here. Well not really. I almost always have a cabbage around and I almost always have carrots around. I’ve learned that vegetables always taste even better if you whip up some sort of vinaigrette for them. I learned that carrots tossed in a spiced sauce and then roasted come out amazing too. So I always have many southwest style ingredients at home and this is how it came out. I don’t mean to brag but this really did come out amazing!!!!! Actually FORKING AMAZING! This will make around 6-8 smaller side servings. My idea of serving size may differ from your idea of serving size. This comes out really super great so maybe you will get even less servings.

Ingredients for around 6 servings

2 whole pickled jalapeño peppers – chopped (I recommend my home made jalapeño pickle recipe found here on www.TheForkingTruth.com ) (Vinaigrette )

1/4 cup scallions – chopped (vinaigrette )

3 garlic cloves – ground to paste (vinaigrette )

1/2 cup canola oil (vinaigrette )

1/4 cup apple cider vinegar (vinaigrette )

1 orange – just the fresh squeezed juice (vinaigrette )

1 lime – just the fresh squeezed juice (vinaigrette )

1/2 teaspoon sea salt (vinaigrette )

1/4 teaspoon smoked paprika (vinaigrette )

1/4 teaspoon cayenne (vinaigrette)

1 teaspoon honey (vinaigrette )

1/4 teaspoon ground black pepper (vinaigrette)

1 cup fresh cilantro (leaves and tender stems) – chopped (vinaigrette )

1 lb carrots – peeled – cut into chunks – most no lunger than an inch

1 Tablespoon extra virgin olive oil

2 teaspoons sea salt

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground annatto (also called achiote)

1/4 teaspoon fennel seeds

1/4 teaspoon ground mustard

1/4 teaspoon sweet paprika 1/4 teaspoon granulated garlic

1 Tablespoon apple cider vinegar

4 Tablespoons jalapeno cilantro vinaigrette

1 small cabbage – remove core – rough cut one inch cubes

1/4 cup extra virgin olive oil

1/2 cup fine shredded cotija cheese

1/3 cup pomegranate seeds

1/4 cup fresh cilantro – chopped

Directions

Set your oven to 450 degrees F.

Make the vinaigrette. The first thirteen ingredients get blended together. (pickled jalapeños, scallions, garlic cloves, canola oil, 1/4 cup apple cider vinegar, orange juice, lime juice, 1/2 teaspoon sea salt, smoked paprika, cayenne, 1 teaspoon honey, black pepper and one cup of fresh cilantro. After blended put to the side. (4 Tablespoons get removed to go on carrots latter)

Your cauliflower gets spread out in a single layer on baking sheet(s) Spray or drizzle with olive oil.

In a medium sized mixing bowl add the remaining 1 Tablespoon olive oil, 2 teaspoons sea salt, chili powder, oregano, ground cumin, ground coriander, ground annatto, fennel seeds, ground mustard, sweet paprika, granulated garlic, 1 Tablespoon apple cider vinegar, 4 Tablespoons jalapeño cilantro vinaigrette. Mix well and add carrots and mix well. Add to a baking sheet in a single layer.

Put the carrots on the middle rack of the oven and the cabbage just below the carrots. Cook till the carrots are soft and the cabbage has crisp dark ends. (In my oven this took 20 minutes but as we all know ovens do differ)

The vegetables go either in a dish or a bowl and drizzle the remaining jalapeño cilantro vinaigrette all oven the vegetables. Add the cotija cheese, fresh cilantro and pomegranate seeds.

Enjoy!

Forking Delicious!