Cauliflower in Poblano Cream Sauce (Print Version)
# Ingredients:
→ Poblano Sauce
01 -
2 poblano peppers
02 -
1 yellow onion, quartered
03 -
1 jalapeño (optional)
04 -
2 tablespoons olive oil
05 -
1 small bunch cilantro, stems removed
06 -
2-3 cloves garlic, peeled
07 -
1/2 teaspoon cumin
08 -
salt & pepper to taste
09 -
1 cup broth (vegan chicken broth recommended)
10 -
1 cup non-dairy cream or non-dairy milk
11 -
1/2 cup green lentils, dry
12 -
lime juice to taste
→ Roasted Cauliflower
13 -
1 head cauliflower, cut in florets
14 -
2 tablespoons olive oil
15 -
1/2 teaspoon smoked paprika
16 -
1/2 teaspoon chipotle chili powder
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon onion powder
19 -
1/2 teaspoon cumin
20 -
1/2 teaspoon pepper
21 -
1/4 teaspoon salt
22 -
2 tablespoons agave or maple syrup
→ For Serving
23 -
cooked rice
24 -
lime wedges
25 -
fresh cilantro, chopped
# Instructions:
01 -
Turn the oven to broil and place the oven rack on the top. Add the poblanos, yellow onion & jalapeño to a baking sheet. Drizzle with the oil and rub it into the veggies. Place in the oven to char. Once browned, flip the poblanos and brown the other side. Remove from the oven and place the poblanos in a bowl. Cover with a kitchen towel to steam for 10 minutes.
02 -
Lower the oven temperature to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, oil & dry seasonings to the baking sheet. Toss to coat and set aside.
03 -
Remove the kitchen towel from the peppers, and when cool enough to handle, peel the skins off and remove the stems & seeds. Add the poblanos, jalapeño, onion, oil from the baking sheet, cilantro, garlic, cumin, salt & pepper to a food processor. Blend until mostly smooth.
04 -
Place the cauliflower in the oven for 20 minutes. Add the agave, toss and place back in the oven for 5-10 minutes - keep an eye on it so the agave doesn't burn.
05 -
While the cauliflower is roasting, add the poblano puree, broth and 1/2 of the cream to a skillet. Bring to a boil, add the lentils, stir, cover and lower the heat. Simmer for 15-20 minutes, stirring every couple minutes. You want the lentils to be tender, but not mushy.
06 -
When the lentils are done add the rest of the cream to the sauce and the lime juice. Stir to combine, taste and add salt if needed. To serve, add rice to each plate, top with the lentils/sauce, cauliflower and more cilantro.
# Notes:
01 -
If you are sensitive to spice, omit the jalapeño
02 -
You can use your hands or a small paring knife to remove poblano skins - you don't need to get every piece off
03 -
For presentation, you can add the cauliflower directly to the lentil skillet