Cauliflower Queso
Cauliflower Queso. Another rainy day, another day of fun appetizers. All you cauliflower lovers NEED this recipe in your life. The roasted cauliflower adds so much flavor to this super cheesy dip. There’s also some poblano peppers in the mix and then my favorite part…the toppings. We used cherry tomatoes, scallions, basil, and a little squeeze of lime juice. And of course you can’t forget the homemade tortilla chips and a beachy cocktail because after all it’s a summer Saturday !! Cheers !!
It’s sadly another rainy day at the beach. I am not super thrilled about it today because the whole weekend has turned out to be pretty bad weather. And with only three weekends of summer left, one rainy weekend is kind of a bummer. But on the bright side….more cooking !!
Tonight we are having this super cheesy and super fun Cauliflower Queso. If you like cauliflower as much as I do, this one is a must try. It takes queso to the next level because it adds such a different dynamic of flavor. There’s also poblano peppers and of course the cheeses. In this queso we did a blend of white cheddar and Monterey Jack.
And of course my favorite part is the toppings. Not only do they make the cauliflower so much prettier, but they add a summery burst of flavor when you’re dipping. For the toppings we used cherry tomatoes, scallions, basil, and a squeeze of lime juice. It’s the perfect combination of summer flavors !!
And lastly but also importantly…the summer cocktail. Tonight I am going with my classic rum and orange juice because I am in the mood for something sweet. But I think this queso would pair super well with a marg also !!
Cheers to another beachy summer Saturday…even if the weather isn’t the greatest !!
Ingredients
For the Homemade Tortilla Chips
1 bag (30 count) corn tortillas
2 cups canola oil
sea salt
For the Queso
1 head cauliflower; cut into florets
3 tablespoons olive oil; divided
salt and pepper
1 poblano pepper; diced
1 tablespoon butter
1 1/2 cups half and half
1 tablespoon corn starch
8 ounces white cheddar cheese; shredded
8 ounces Monterey Jack cheese; shredded
1/2 cup cherry tomatoes; halved
scallions, basil, and limes for serving
Directions
To make the tortilla chips, char the tortillas over medium heat for about 30 seconds per side. Cut each tortilla into four quarters. Meanwhile heat the canola oil in a deep frying pan. When oil is very hot, add tortillas about 8 at a time (do not overcrowd). Cook on each side until golden. Transfer to paper towels to drain. Sprinkle with sea salt if desired.
On a baking sheet line with parchment paper, add the cauliflower. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in a 425 degree oven for about 20 - 25 minutes or until golden. Transfer the cauliflower to the bowl a food processor, reserving a few florets for topping the queso. Process until smooth.
Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium heat. Add the poblano pepper and season with salt and pepper. Cook for about 6 - 8 minutes. Slowly pour in 1 cup of the half and half. In a small bowl, whisk the remaining 1/2 cup of half and half and the cornstarch until smooth. Stir the mixture into the skillet and cook until the milk begins to thicken.
Reduce the heat to low and add the cheeses a little at a time, stirring continuously until melted. Stir in the cauliflower puree. If the queso becomes too thick, you can whisk in more milk a little at a time. Taste and adjust seasoning.
Transfer to a serving bowl and top with tomatoes, scallions, basil, and lime juice. Serve with tortilla chips.
