Monday, November 9, 2015

Roasted Poblano Cauliflower Casserole

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Roasted Poblano Cauliflower Casserole is low-carb side dish perfect for your Thanksgiving table.  The dish is full of cauliflower, bits of bacon, roasted poblano peppers and cheese.  


I promised you some exciting new Thanksgiving side dishes this month and that is just what this Roasted Poblano Cauliflower Casserole delivers.  

I wanted a few low-carb side dishes available for some of us that are trying to not load up on too many carbohydrates this Thanksgiving.  Cauliflower is the perfect ingredient to do just that because it is low-carb, but still has a great potato like texture.  

I steamed the cauliflower first to help with the cooking process.  Then I made a roasted poblano and cheese sauce to make it rich and delicious.  I added some bacon for good measure and this side dish is one that you will want to make on any day of the year, not just Thanksgiving.


Roasted Poblano Cauliflower Casserole 
by Ramona from Kitchen Simmer

Ingredients: 
1 large head cauliflower broken into florets
1 large poblano pepper roasted
1 medium onion finely chopped
6-8 sliced bacon chopped and fried (retain 2Tbs bacon grease)
1 Tbs butter/margarine
1 heaping Tbs flour
1 cup chicken broth/stock
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp poultry seasoning
red chili flakes to taste
1 cup grated cheddar cheese
1 cup grated mozzarella cheese (divided) 
salt and black pepper to taste

Roasting Poblano Instructions:
Gas Stove or Outdoor Grill-  Place pepper directly on top of the stove grate or grill grate and use tongs to turn until pepper is fully blackened. Then place roasted pepper in a bowl and cover in plastic wrap for 20 minutes to steam the skin off. Next removed skin off the pepper by wiping with a paper towel sheet.

Oven Method-  Place peppers on baking sheet under the broiler.  Broil until charred. Turn pepper over if necessary to get entire pepper fully charred.  Then place roasted pepper in a bowl and cover in plastic wrap for 20 minutes to steam the skin off. Next removed skin off the pepper by wiping with a paper towel sheet. 

Directions:
 Step 1:  Wash and cut cauliflower in to florets.  Then steam with some salt and black pepper until fork tender, but still firm.


Step 2:  Cut bacon into small pieces until crispy, drain on a paper towel and reserve until later. Retain 2 Tbs bacon grease. 

Step 3:  Roast poblano pepper, then steam in a covered bowl for 20 minutes and peel off skin (follow poblano roasting directions above).  Next place into a blender or food processor with a cup of chicken stock and blend until smooth


Step 4:  In a large pan, on medium high heat, add 2Tbs of bacon grease and 1 Tbs butter/margarine.   Saute the onionfor 2 minutes until they soften.  

Then add the garlic powder, dried thyme, cumin powder, poultry seasoning, red chili flakes, flour, salt and black pepper and stir well into the grease.   Slowly add half the roasted poblano/ chicken stock mixture and stir well to avoid lumps.  Then add the remaining poblano/chicken stock mixture and stir well.

Step 5:  Add all the grated cheddar cheese  and 1/2 cup of the grated mozzarella cheese and stir well until the cheese is melted on medium low heat.  Then add steamed cauliflower to the cheese mixture and toss well.
 
Step 6: Butter an ovenproof baking dish and add cauliflower cheese mixture.  Top with half the bacon.  Add remaining 1/2 cup of cheese and top with the other half of the bacon.   Bake in a 375 degree oven for 20-25 minutes.  Serve hot or warm.  Enjoy.





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20 comments:

  1. Dear Ramona, your casserole sounds and looks delicious! Love the step-by-steps too. xo, Catherine

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    1. Thanks Catherine, I follow my own step by step photos when I remake the dish too. :)

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  2. What a delicious side! I don't cook with cauliflower enough. The poblanos are so yummy, and I can almost taste this cheesy casserole!

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    1. Thanks Allie! I try to use cauliflower in place of potatoes as much as possible. It's a great swap. :)

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  3. Not only do I love this because it has cauliflower and bacon and pepper in it - but it has has all those spices! Ramona - I love this side dish!

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    1. Thanks Shashi, everything is better with some bacon. :)

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  4. Love, love, love this! So fun for something new and tasty for Thanksgiving! I look forward to trying this!

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    1. Thanks Patricia! I hope enjoy it if you try it. :)

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  5. I love this dish so much. And I don't want to wait until Thanksgiving to make it. Love that it is low carb and has tasty roasted poblanos in it! So inspiring!

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    1. Thanks Katie! I love roasting my own peppers... it's so easy and so much cheaper than buying it bottled. :)

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  6. Yes please!!! This is one brilliant side dish for Thanksgiving or any other night!! I love it Ramona! Plus I love cauliflower :D

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    1. I love cauliflower too... it's so versatile that it's one of favorite veggies to work with in the kitchen :)

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  7. So nice to see a lower carb casserole out there!

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    1. Thanks Gina, I love bread stuffing so everything else needs to be low carb so I can eat more stuffing. :)

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  8. Your recipes are fantastic and you have the most beautiful jump through the screen pictures. Wish I had your photography skills. Definitely going to try this dish!

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    1. Awww, Thanks Sandra! I take a load of photos to get 3-5 good ones. :)

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  9. Sounds delicious. I love, love, love cauliflower. I haven't tried steaming before baking, but now I want to! I love when it gets creamy on the inside but browned and crispy on the outside.

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    1. Thanks Sarah! I like steaming the cauliflower to take the initial cooking part out so then I can just allow it to bake a short time in the oven and get it all good and melted with the cheese. :)

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