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Whole Roasted Cauliflower with Poblano Vinaigrette and Goat Cheese Cream
Ingredients
  • subheading: POBLANO VINAIGRETTE:
  • 2 poblano peppers
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic (peeled)
  • ½ shallot (peeled, small dice)
  • 1 teaspoon honey
  • 1 tablespoon orange juice
  • Kosher salt and freshly ground pepper (to taste)
  • subheading: GOAT CHEESE SOUR CREAM:
  • 1 (4-ounce) package goat cheese (softened)
  • ½ cup sour cream
  • ¼ to ⅓ cup heavy cream (as needed)
  • Kosher salt and freshly ground pepper (to taste)
  • subheading: ROASTED CAULIFLOWER:
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne
  • ½ cup parmesan (finely grated)
  • 2 tablespoons olive oil
  • 1 head cauliflower (leaves removed, stem trimmed)
  • 1 tablespoon fresh parsley (roughly chopped)
  • 1 tablespoon fresh cilantro (roughly chopped)
  • Kosher salt and freshly ground pepper (to taste)
Steps
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