Cauliflower Gratin With Queso Cotija

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 heads cauliflower, rinsed (3 lb. total)
• 3/4 cup whipping cream
• 1/4 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)

Recipe

• 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.
• 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.
• 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.