Recipe: Yummy Cauliflower and cheese cakes in chile ancho sauce

Cauliflower and cheese cakes in chile ancho sauce. A cauliflower cheese recipe triple-tested by our cookery team and nutritionally analysed. Find more showstopping sides at BBC Good Food. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.

When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on. Craving mac and cheese but want a healthy alternative? This dish is not only tasty and nutritious, but it's also vegan. You can cook Cauliflower and cheese cakes in chile ancho sauce using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cauliflower and cheese cakes in chile ancho sauce

1. It's of Cakes.
2. It's 1 of cauliflower.
3. It's 1 cup of flour.
4. It's 200 gr of queso fresco (white Mexican cheese), grated.
5. Prepare 1 tbsp of salt.
6. Prepare 1 of egg.
7. Prepare 1 bunch of cilantro; chopped.
8. You need 1/2 of onion; finely chopped.
9. You need of vegetable oil to fry.
10. You need of Sauce.
11. You need 5 of ancho or pasilla dry peppers.
12. It's 2 of roma tomatoes, roughly chopped.
13. You need 1/4 of onion, roughly chopped.
14. Prepare 2 of garlic cloves.
15. Prepare 1 cup of stock (either vegetable or chicken).
16. You need 2 tbsp of olive oil.

This whole wheat pasta with a. Ancho Chile Sauce is the best red enchilada sauce recipe ever! It's just spicy enough, and it's full of warming spices that will have you licking your plate. And this Ancho chile sauce is so versatile — it can be added to all sorts of recipes!

Cauliflower and cheese cakes in chile ancho sauce step by step

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..

I know you've likely been cooking all week — and guess what. Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce. Add avocado, pickled red onion, cotija, cilantro, and hot sauce to taste. Serve with remaining lime half in Cauliflower and cotija!! I keep a package in the freezer for just such inspirational applications, credit.