Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, cauliflower and cheese cakes in chile ancho sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The Cheesecake Factory takes humble cauliflower to new heights by frying it, then tossing it with tangy chile sauce, zesty lime and a sprinkle of sesame seeds. Drain over the fryer and transfer to a plate lined with paper towels. Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer. Add the cauliflower into the pan, tossing to incorporate.
Cauliflower and cheese cakes in chile ancho sauce is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Cauliflower and cheese cakes in chile ancho sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cauliflower and cheese cakes in chile ancho sauce using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower and cheese cakes in chile ancho sauce:
- Get Cakes
- Take 1 cauliflower
- Prepare 1 cup flour
- Make ready 200 gr queso fresco (white Mexican cheese), grated
- Get 1 tbsp salt
- Take 1 egg
- Prepare 1 bunch cilantro; chopped
- Take 1/2 onion; finely chopped
- Take vegetable oil to fry
- Make ready Sauce
- Make ready 5 ancho or pasilla dry peppers
- Get 2 roma tomatoes, roughly chopped
- Get 1/4 onion, roughly chopped
- Get 2 garlic cloves
- Prepare 1 cup stock (either vegetable or chicken)
- Prepare 2 tbsp olive oil
Once the cauliflower has completed its first cook in the microwave, spoon mustard sauce on top of cauliflower. Use the back of the spoon to smooth the sauce evenly over the top of and sides of the cauliflower. Lay slices of cheese over the top, alternating the way they face so they melt evenly. Pour sauce mixture over the cauliflower in the slow cooker and stir to coat all the cauliflower with the cheesy sauce.
Instructions to make Cauliflower and cheese cakes in chile ancho sauce:
- Hydrate the dried chili peppers in boiling water for 4 or 5 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
- Dry them with paper towels
- To serve, add a bed of the salsa in a shallow dish, 3 or four of the cakes and decorate with some cilantro.
Lay slices of cheese over the top, alternating the way they face so they melt evenly. Pour sauce mixture over the cauliflower in the slow cooker and stir to coat all the cauliflower with the cheesy sauce. Use knife to shave off end of stem to create a flat. Put the cauliflower in the prepared casserole. Pour the mixture from the skillet on top of the cauliflower.
So that’s going to wrap it up for this exceptional food cauliflower and cheese cakes in chile ancho sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
