Cauliflower and cheese cakes in chile ancho sauce
This Mexican recipe can be done with either chile pasilla or chile ancho peppers. Instagram: https://www.instagram.com/p/CNVxvOJHSeW/
Cauliflower and cheese cakes in chile ancho sauce
This Mexican recipe can be done with either chile pasilla or chile ancho peppers. Instagram: https://www.instagram.com/p/CNVxvOJHSeW/
Cooking Instructions
- 1
Hydrate the dried chili peppers in boiling water for 4 or 5 minutes
- 2
Remove the chili pepper stems and add them to the blender, along with the rest of the sauce ingredients excepting the olive oil. Blend everything together.
- 3
Heat the olive oil in a saucepan and add the content of the blender passing it through a strainer. Cook the sauce/salsa for 15 to 20 minutes or until it thickness.
- 4
Clean and cut the cauliflower in pieces, and cook or steam it until fully cooked. Wait until it cools and finely chop it with a food processor, a knife or even with the hands (should be very soft.) Squeeze the cauliflower through a coriander or a cloth to extract as much water as possible.
- 5
In a mixing bowl, add the cooked cauliflower along with the rest of the ingredients (except the vegetable oil) and mix everything together until having a thick dough.
- 6
Grab about 4 tbsp of the dough and make the cakes with your hands (about 9 cm of diameter x 2 cm thick). Shallow-fry them on hot vegetable oil for 3 minutes on each side.
- 7
Dry them with paper towels
- 8
To serve, add a bed of the salsa in a shallow dish, 3 or four of the cakes and decorate with some cilantro.
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