Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

NOTES: Cotija is a salty, crumbly cheese, available in Mexican markets and many well-stocked supermarkets. If you can't find it, substitute a mixture of 6 ounces shredded jack cheese and 6 ounces crumbled feta. You can assemble this gratin (through step 2) a day ahead; cover and chill.

This Story Originally Appeared On sunset.com

Gallery

Credit: Lisa Romerein

Recipe Summary

Yield:
MAKES: 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

195 calories; calories from fat 69%; protein 11g; fat 15g; saturated fat 9.3g; carbohydrates 7g; fiber 1.8g; cholesterol 47mg.
Advertisement