Wednesday, March 25, 2015

Cauliflower Gratin with Queso Cotija

We had bought Cotija Cheese last week and were looking for recipes to use it up.  I found this recipe, which since it is Cauliflower and Cheese, I was all over. I showed D; he said ok.

It took a long time.  D said next time he would blend the Cotija with the cream.  The original recipe called for salt and pepper but D didn't use any.

We would have again.

Cauliflower Gratin with Queso Cotija

Adapted from Sunset
Yield: 8 servings

Photo by ALB
2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream
1/4 teaspoon cayenne
1 pound fresh poblano chiles, roasted, peeled, seeded, and cut into strips
5 ounces cotija cheese, shredded

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.

2. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.

3. Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

Nutritional Information from My Fitness Pal
Calories: 192; Total Fat: 13 g; Saturated Fat: 8 g; Monounsaturated: Fat 2 g; Polyunsaturated: Fat 1 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 230 mg; Potassium: 634 mg; Total Carbohydrate: 14 g; Dietary Fiber: 5; Sugars: 5 g; Protein: 8 g

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