Coliflor con Jitomates y Rajas
A striking dish of white cauliflower with red tomatoes and green poblano chiles has the colors of the Mexican flag. Pork Roast with Peanut Mole goes well with the vegetables, or for a simpler main dish, try Ground Pork Patties.
Ingrediënten
Makes 4 servings
- 2 poblano chiles roasted and peeled
- 1 tablespoon unsalted butter
- ½ medium white onion chopped
- 6 plum tomatoes peeled, seeded, and diced
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- 1 medium cauliflower about 1½ pounds, cut into florets
- 2 tablespoons cotija or other mild cheese
Instructies
- Prepare the chiles.
- Then, cut out the stem end section of the chiles.
- Discard the stems and cut the chiles open.
- Remove the seeds and veins.
- Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).
- Melt the butter in a medium skillet and cook the onion, stirring, until softened, 3 to 4 minutes.
- Add the tomatoes, cumin, and ¼ teaspoon of the salt.
- Bring to a boil and cook until the tomatoes thicken, 3 to 4 minutes.
- Cover to keep warm.
- Cook the cauliflower in a large pot of boiling water until crisp-tender, 3 to 4 minutes.
- Drain the cauliflower and arrange it on a serving platter.
- Sprinkle with the remaining salt.
- Spoon the reserved tomato sauce over the cauliflower and top with the chile strips.
- Sprinkle with crumbled cotija cheese.
Notes / Tips / Wine Advice:
Serve hot.
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