Serves: 4
Total Calories: 120

2 , poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
1 tablespoon unsalted butter
1/2 medium white onion, chopped
6 plum tomatoes, peeled, seeded, and diced
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1 1/2 pounds cauliflower (1 medium), cut into florets
2 tablespoons , cotija cheese, queso, añejo or other mild cheese

1. 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 × 1/4 inch).

2. Melt the butter in a medium skillet and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomatoes, cumin, and 1/4 teaspoon of the salt. Bring to a boil and cook until the tomatoes thicken, 3 to 4 minutes. Cover to keep warm.

3. 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. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 27

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