Cauliflower Gratin With Queso Cotija

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“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.”
1hr 15mins

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)


  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.

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