Roasted Cauliflower in Poblano Sauce
This dish combines smoky, roasted cauliflower with a creamy, mildly spiced poblano pepper sauce for a perfect blend of earthiness and warmth. The sauce — made from fire-roasted poblanos, garlic, and yogurt or cream — brings a rich, silky texture that complements the caramelized cauliflower beautifully.
⏱️ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the Roasted Cauliflower:
1 large cauliflower, cut into florets
2 tbsp olive oil
½ tsp smoked paprika
¼ tsp cumin
Salt and pepper, to taste
For the Poblano Sauce:
2 large poblano peppers (fresh or roasted)
2 cloves garlic
½ small onion, chopped
½ cup Greek yogurt or coconut cream
½ cup vegetable broth
1 tbsp olive oil
Juice of ½ lime
Salt and pepper, to taste
(Optional: ¼ cup cilantro or parsley for freshness)
Instructions
1. Roast the Cauliflower
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, paprika, cumin, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown and slightly crisp on the edges.
2. Roast or Char the Poblanos
Place poblanos directly over a gas flame or under the oven broiler until the skins are blackened (about 5–7 minutes per side).
Transfer to a bowl, cover, and let steam for 10 minutes.
Peel off the charred skin, remove seeds, and roughly chop.
3. Make the Poblano Sauce
1. In a skillet, heat olive oil over medium heat.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Transfer to a blender with roasted poblano, Greek yogurt (or coconut cream), vegetable broth, lime juice, salt, and pepper.
4. Blend until smooth and creamy.
(Optional: Add a handful of cilantro for extra flavor.)
4. Combine and Serve
1. Warm the poblano sauce in a skillet.
2. Add the roasted cauliflower and toss gently to coat.
3. Serve warm with a drizzle of olive oil and extra herbs on top.
Serving Suggestion
Serve with:
- Herbed basmati or cilantro rice
- Quinoa or couscous for a Mediterranean twist
- Warm pita or naan for dipping
- Grilled chicken or shrimp for added protein
Notes & Tips
For a dairy-free version, use coconut yogurt or cashew cream.
To make it spicier, add a roasted jalapeno or extra chili flakes to the sauce.
Leftover poblano sauce keeps well in the fridge for up to 3 days — great as a dip or drizzle!
frequently asked questions FAQ
Q: Can I make this ahead of time?
Yes! Roast the cauliflower and make the sauce separately. Combine and reheat before serving.
Q: What can I use if poblanos aren’t available?
Use green bell peppers with a pinch of smoked paprika or mild jalapenos for a similar flavor.
ℹ️ Nutritional Information
Calories: ~320 kcal
Protein: 9g
Fat: 20g
Carbohydrates: 28g
Fiber: 7g