• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Cauliflower Gratin with Queso Cotija

Cauliflower Gratin with Queso Cotija

December 2, 2009 · WCC Administr@tr · 1 Comment

4132387806_7a87c97971-4181179
Picking up where I left off in sharing our Regional Thankgiving celebration with friends, I also highlighted food inspired by the southwest. This dish was one I found online and really liked how it used cauliflower. Guests at my party raved about this dish so I know this particular recipe is one many are waiting for.

A twist on the usual cheddar cheese, this recipe calls for a Mexican grating cheese, queso cotija. You can find it at any latin/spanish market. If you can’t find it, another alternative is using quesadilla cheese or even queso fresco, a Mexican crumbling cheese.

The recipe says to layer the ingrediens in a baking dish but you can also just combine the cauliflower, seasoned cream and peppers in a bowl then place in a dish, topped with the cheese before baking. Either way, it’s delicious and it was very easy to prepare, even days in advance!

2 Days Before: Roast the poblano peppers, peel, seed and cut into strips. Cut up cauliflower to prep for boiling.

1 Day Before: Boil cauliflower florets, drain and cool. Assemble dish, cover and chill.

Day Of: Bake in oven and serve.

Cauliflower Gratin with Queso Cotija

recipe adapted from MyRecipes

2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream
1/4 teaspoon cayenne
Salt and fresh-ground pepper
1 pound fresh poblano chiles, roasted, peeled, seeded, and cut into strips
12 ounces cotija cheese, shredded

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.

b98cca2e32cd27f64a5d65185f510164-9682576

Uncategorized

Previous Post: « This Week’s Foodie Freebie: Pyrex 5 Piece Bakeware Set
Next Post: Maryland Crabcakes w/ Lemon Dill Sauce »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Megan says

    December 3, 2009 at 4:02 am

    I love cauliflower gratin – and I'll bet the addition of poblano chiles really kicks this up! What a fantastic idea.

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago