s CAULIFLOWER GREEN CHILI***
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s CAULIFLOWER GREEN CHILI***
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Ingredients
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Instructions *** 3-4-19 different, good, it seems to get better as it sits like chilis do, joellyn didn't care for this, not as spicy as i thought it would be... Total Time 1:30 Prep 0:40 Cook 0:50 Serves 12 Difficulty Moderate Make this chili up to 8 hours ahead and reheat before serving. Tasty toppings include chopped scallions, sliced radishes, shredded lettuce, lime wedges and hot sauce. Ingredients jalapeño pepper(s) 3 medium, 2 green and 1 red (Couldn't find a red so cut up a regular red pepper for the color) extra virgin olive oil 1 Tbsp uncooked onion(s) 1 large, chopped poblano chile 3 medium, halved, seeded, and chopped kosher salt 1 tsp, divided or salt black pepper ¼ tsp, freshly ground, divided, or to taste tomatillo 2 medium, husked, rinsed, diced garlic clove(s) 6 medium clove(s), finely chopped chili powder 4 Tbsp ground cumin 1 ½ Tbsp dried oregano 1 tsp, (Mexican variety suggested) ground allspice ½ tsp fat free reduced sodium vegetable broth 6 cup(s) canned cannellini beans 15 ½ oz, or pinto beans, rinsed, drained, mashed slightly with a fork canned hominy 15 oz, white variety, rinsed, drained uncooked cauliflower 1 head(s), medium cilantro ¼ cup(s), chopped, plus torn leaves for garnish Instructions Seed and chop green jalapenos; set aside. Seed and slice red jalapeno for garnish; set aside (leave some seeds in for extra heat, if desired). Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, poblanos, chopped jalapenos, 1/2 tsp salt and a few grinds pepper; cook, stirring frequently, until vegetables begin to soften, 5 minutes. Add tomatillos and garlic; cook until slightly softened, 3 minutes. Add chili powder, cumin, oregano and allspice; cook, stirring, until spices are toasted, 2 minutes (add a splash of water if mixture begins to stick). Add broth and beans; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 10 minutes. Add hominy; cook, stirring occasionally, until chili thickens slightly, 15 minutes. Meanwhile, core and trim large stems off cauliflower; coarsely grate florets on a box grater (you should get about 8 cups – some food stores sell fresh or frozen grated cauliflower if you want to cut back on prep time). Stir grated cauliflower into chili (15 minutes after you add hominy); cook 15 minutes and remove from heat. Stir in chopped cilantro; season with salt and pepper. Serve topped with sliced red jalapeno and cilantro leaves. Serving size: 1 c Notes If the chili gets too thick, just loosen it with a little water or more broth. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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