Cauliflower and cheese cakes in chile ancho sauce

Name: Cauliflower and cheese cakes in chile ancho sauce
Total time: 3600 s
Yield: 3 people
Cuisine: American
Ingredients: 1 cauliflower; 1 cup flour; 200 gr queso fresco (white Mexican cheese), grated; 1 tbsp salt; 1 egg; 1 bunch cilantro; chopped; 1/2 onion; finely chopped; vegetable oil to fry; 5 ancho or pasilla dry peppers; 2 roma tomatoes, roughly chopped; 1/4 onion, roughly chopped; 2 garlic cloves; 1 cup stock (either vegetable or chicken); 2 tbsp olive oil

Jack Fermon @el_pinche_jack

Mountain View, CA

This Mexican recipe can be done with either chile pasilla or chile ancho peppers. Instagram: https://www.instagram.com/p/CNVxvOJHSeW/

Jack Fermon @el_pinche_jack

Mountain View, CA

This Mexican recipe can be done with either chile pasilla or chile ancho peppers. Instagram: https://www.instagram.com/p/CNVxvOJHSeW/

Saved

Ingredients

1 hr

3 people

Cakes
1cauliflower
1 cupflour
200 grqueso fresco (white Mexican cheese), grated
1 tbspsalt
1egg
1 bunchcilantro; chopped
1/2onion; finely chopped
vegetable oil to fry
Sauce
5ancho or pasilla dry peppers
2roma tomatoes, roughly chopped
1/4onion, roughly chopped
2garlic cloves
1 cupstock (either vegetable or chicken)
2 tbspolive oil

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Steps

1 hr

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.