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:

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 4: In a large pan, on medium high heat, add 2Tbs of bacon


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.

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Dear Ramona, your casserole sounds and looks delicious! Love the step-by-steps too. xo, Catherine
ReplyDeleteThanks Catherine, I follow my own step by step photos when I remake the dish too. :)
DeleteWhat a delicious side! I don't cook with cauliflower enough. The poblanos are so yummy, and I can almost taste this cheesy casserole!
ReplyDeleteThanks Allie! I try to use cauliflower in place of potatoes as much as possible. It's a great swap. :)
DeleteNot 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!
ReplyDeleteThanks Shashi, everything is better with some bacon. :)
DeleteThat is fantastic! Great recipe :)
ReplyDeleteThanks, it's a fun recipe. :)
DeleteLove, love, love this! So fun for something new and tasty for Thanksgiving! I look forward to trying this!
ReplyDeleteThanks Patricia! I hope enjoy it if you try it. :)
DeleteI 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!
ReplyDeleteThanks Katie! I love roasting my own peppers... it's so easy and so much cheaper than buying it bottled. :)
DeleteYes please!!! This is one brilliant side dish for Thanksgiving or any other night!! I love it Ramona! Plus I love cauliflower :D
ReplyDeleteI love cauliflower too... it's so versatile that it's one of favorite veggies to work with in the kitchen :)
DeleteSo nice to see a lower carb casserole out there!
ReplyDeleteThanks Gina, I love bread stuffing so everything else needs to be low carb so I can eat more stuffing. :)
DeleteYour 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!
ReplyDeleteAwww, Thanks Sandra! I take a load of photos to get 3-5 good ones. :)
DeleteSounds 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.
ReplyDeleteThanks 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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