Ingredients:
1 kg of raw peeled cassava
3 tablespoons of olive oil
Salt to taste
Preparation Method:
Prepare the Cassava: Cut the cassava into large slices about 8 cm long. Transfer them to a pressure cooker and cover with water, ensuring it does not exceed ⅔ of the pot's maximum level — around 2 liters should be enough.
Cook the Cassava: Close the pressure cooker and place it over high heat. Once it starts to whistle, lower the heat and let it cook for 5 minutes. The cassava should be cooked but still firm enough to slice before baking.
Cool the Cassava: Turn off the heat and carefully place the pressure cooker under running water until it stops releasing steam. Be careful: the water should not come into contact with any valves, only with the smooth surface of the lid.
Preheat the Oven: Drain the cooked cassava and let it cool enough to handle. Meanwhile, preheat the oven to 220 ºC (high temperature).
Slice the Cassava: Cut each piece of cassava in half lengthwise and remove the central fiber. Cut each half into slices about 3 cm wide. If the cassava is very large, quarter the piece before slicing.
Prepare for Baking: Drizzle a large, preferably non-stick, baking sheet with 1 tablespoon of olive oil. Arrange the cassava slices side by side without overlapping. Season with salt and drizzle with the remaining olive oil.
Bake the Cassava: Place the baking sheet in the oven and bake for about 40 minutes. Halfway through the baking time, turn the pieces with a spatula to ensure even browning. Meanwhile, prepare the sauce.
Serve: Remove the roasted cassava from the oven and serve immediately with cilantro sauce.