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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Side Dishes Vegetables American Mexican Easy Holiday Event Vegetarian Dietary Thanksgiving Low Calorie Low Carb Low In Something Cauliflower 3 Steps Or Less 4 Hours Or Less

Cauliflower Gratin With Queso Cotija

I made this for our tex mex day after thanksgiving menu. It would make a great side to any mexican dinner and i won't wait until next thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From sunset magazine.

Steps

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.
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.

Ingredients

cauliflower, whipping cream, cayenne, salt & freshly ground black pepper, poblano chile, cotija cheese