Mesa Grills Cauliflower Green Chile Gratin Recipes

MESA GRILL'S CAULIFLOWER-GREEN CHILE GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish with 1 tablespoon butter. Set aside.
• Place the milk in a small saucepan and bring to a simmer over medium heat.
• Melt the remaining butter in a medium saucepan over medium heat. Add the flour and whisk until combined with the butter. Let the flour mixture cook for about 60 seconds, do not allow it to get dark. Slowly whisk in the hot milk and continue whisking until the mixture begins to thicken. Let the sauce cook for at least 4 to 5 minutes, whisking constantly. Remove the sauce from the heat and whisk in the Monterey Jack, Cheddar and Parmesan cheeses until slightly smooth, season well with salt and pepper.
• Place the cauliflower in a large bowl, add the cheese sauce, and poblano and stir until combined. Transfer mixture to the prepared pan and dot the top with the goat cheese. Bake until the cauliflower is tender and the top is lightly golden brown, about 30 to 40 minutes. Remove from the oven and let rest 10 minutes before serving.

RAINBOW CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Cook the cauliflower and green beans according to the package directions. Transfer to a colander to drain.
• Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk until bubbling all over, about 1 minute. While whisking continuously, slowly add the milk and continue to cook until the mixture is thick enough to coat the back of a spoon, about 3 minutes more. Whisk in 1 cup of the Cheddar, 1/3 cup of the Parmesan, the nutmeg, 1 teaspoon salt and several grinds of pepper until smooth.
• Place half of the cauliflower and green beans in the bottom of a 7-by-11-inch or other 2-quart baking dish, then pour over half of the cheese sauce. Top with the remaining cauliflower and green beans, then the remaining cheese sauce, making sure the vegetables are evenly coated.
• Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl, then mix in the breadcrumbs, remaining 1/4 cup shredded Cheddar and remaining 2 tablespoons Parmesan. Sprinkle the breadcrumb mixture over the gratin. Bake until the top is golden brown and the cheese sauce is bubbling at the edges, about 20 minutes. Let cool for 5 minutes before serving.

ANOOP'S WEEKEND ROTI

Steps:

• Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well.
• Take a golf ball-size piece of roti dough and form it into a round disc. Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla). Sprinkle 2 heaping tablespoonfuls of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.
• Place a large nonstick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side. Remove and keep warm and continue this process until all the rotis are done.
• To make roti dough: Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough.