Cauliflower Gratin With Queso Cotija

Recipe by cookiedog
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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    heads cauliflower, rinsed (3 lb. total)
  • 34
    cup whipping cream
  • 14
    teaspoon cayenne
  • salt & freshly ground black pepper
  • 1
    lb fresh poblano chile, roasted, peeled, seeded, and cut into strips
  • 12
    ounces Cotija cheese, shredded (or use a combination of cotija and monterey jack)
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DIRECTIONS

  • 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.
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