Lisa Romerein
Yield
MAKES: 8 to 10 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

tara31's Review

tara31
November 05, 2011
This dish is simple yet outstanding. Made exactly as directed except for broiling at the end of baking and received rave reviews!

seshorega's Review

seshorega
November 11, 2009
One of my favorite dishes ever. Simply delicious. I make it for Thanksgiving every year and everyone loves it.