Cauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recipe, with the only change being the substitution of the roasted cauliflower. As in the original version with chicken, there is no need for roasting and peeling the chile. The leaves should be removed first, and the cauliflower slices cut from the top down to the stalk.
- 4 1-inch thick slices cauliflower
- 1 tablespoon olive oil
- 3-4 poblano chiles, seeded and chopped
- ½ cup milk
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup Mexican crema or heavy cream
- Salt to taste
- 1 cup grated manchego, jack or gouda cheese
Preheat the oven to 425°F.
Place the cauliflower slices on a rimmed baking sheet and brush with the olive oil. Roast until lightly browned, about 20 minutes, and turn over carefully with a spatula.
While the cauliflower roasts, make the poblano sauce. Place the chiles and milk in a blender and puree. Melt the butter in a saucepan, add the flour, and brown lightly. Add the puree, whisking continuously. Add the cream and continue whisking until it begins to bubble.
Ladle the poblano sauce over the cauliflower slices and top with the grated cheese. Roast for another 15-20 minutes, until the cheese is golden and bubbly.
Serve immediately. Serves 4 as a side dish, 2 as a lunch or dinner.
Cauliflower: A Mexican market staple and vegetable of the year