CHEF TANABE’S CHILE ROASTED CAULIFLOWER WITH CHEESE GRATIN

by V & V Supremo Foods, Inc.

3.83

1 Hour

4 to 6

Servings

ingredients

Chef Katsuji Tanabe’s Chile Roasted Cauliflower with Cheese Gratini an exciting combination of authentic Mexican and Asian flavors!

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Ingredients

Jalapeno Cream Sauce:

4 medium

jalapeño peppers, stems removed

4 medium jalapeño peppers, stems removed
1 (16 oz.)

container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 (16 oz.) container Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
4

cloves garlic

4 cloves garlic
1 Tbsp.

fish sauce

1 Tbsp. fish sauce
1 Tbsp.

fresh lime juice

1 Tbsp. fresh lime juice

Roasted Cauliflower:

1

Preheat the oven to 450°F.
2

Roast jalapeño peppers over an open flame until charred on all sides. Place charred jalapeños in a zip-top bag and rest for 2 to 3 minutes. Peel jalapeños and transfer to a blender. Add Sour Cream, garlic, fish sauce, and lime juice. Blend for 1 to 2 minutes or until smooth. Set jalapeño cream aside until needed.
3

On a large sheet tray lined with parchment paper; place cauliflower florets in a single layer, drizzle with oil, and season with salt. Roast cauliflower for 16 to 18 minutes or until charred.
4

In a baking dish; combine roasted cauliflower, jalapeño cream, and mix until cauliflower is well coated. Top with shredded cheese and bake for 10 to 12 minutes or until cheese is melted and golden brown.
5

Serve Chef Tanabe’s Chile Roasted Cauliflower with Cheese Gratin and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

Jalapeno Cream Sauce:

Roasted Cauliflower:

DIRECTIONS:

1. Preheat the oven to 450°F.
2. Roast jalapeño peppers over an open flame until charred on all sides. Place charred jalapeños in a zip-top bag and rest for 2 to 3 minutes. Peel jalapeños and transfer to a blender. Add Sour Cream, garlic, fish sauce, and lime juice. Blend for 1 to 2 minutes or until smooth. Set jalapeño cream aside until needed.
3. On a large sheet tray lined with parchment paper; place cauliflower florets in a single layer, drizzle with oil, and season with salt. Roast cauliflower for 16 to 18 minutes or until charred.
4. In a baking dish; combine roasted cauliflower, jalapeño cream, and mix until cauliflower is well coated. Top with shredded cheese and bake for 10 to 12 minutes or until cheese is melted and golden brown.
5. Serve Chef Tanabe’s Chile Roasted Cauliflower with Cheese Gratin and enjoy!

CHEF TANABE’S CHILE ROASTED CAULIFLOWER WITH CHEESE GRATIN

Notes: