Cauliflower Fundido Recipe
Roasted Poblano Pepper/ Créme Fraiche/ Havarti Cheese/ Radish/ Crisp Corn Tortilla
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Ingredients
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Roasted Vegetables & Base
Cheese Mixture & Sauce
Garnish & Crunch
Method
Roasted Vegetables & Base
- 1
Preheat oven and prepare vegetables
Preheat the oven to 425°F (220°C). Trim cauliflower into uniform florets so they cook evenly. Pat poblano peppers dry.
- 2
Roast poblanos
Place the whole poblano peppers on a rimmed baking sheet and roast for about 20 minutes, turning every 6–7 minutes, until the skins are blistered and charred on all sides. Remove from the oven and transfer to a bowl; cover tightly with plastic wrap or a lid and let steam 10 minutes to loosen skins.
- 3
Roast cauliflower
Meanwhile, toss cauliflower florets with 2 tbs olive oil, smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper. Spread in a single layer on a separate rimmed baking sheet and roast in the same 425°F oven for 20–25 minutes, until edges are golden and florets are tender. Remove from oven.
- 4
Peel and chop poblanos
When poblanos are cool enough to handle, peel off charred skins (it’s fine to leave a little char for flavor), remove stems and seeds, and roughly chop the roasted flesh. Set aside.
Cheese Mixture & Sauce
- 5
- 6
Thicken and flavor
Whisk the 1 tsp cornstarch with a teaspoon of cold water to make a slurry, then stir into the warm creme fraiche. Add 0.5 tsp ground cumin, 0.5 tsp minced chipotle (if using), 1 tbs lime juice and 0.5 tsp salt. Stir and cook 1–2 minutes until sauce slightly thickens.
- 7
Incorporate cheeses and roasted vegetables
Add the shredded havarti (2 cups) and 1 tbs grated parmesan to the warm creme fraiche mixture a handful at a time, stirring until melted and smooth. Fold in the chopped roasted poblano and the roasted cauliflower florets, coating them thoroughly with the cheese mixture. Taste and adjust seasoning with additional salt or lime as needed.
- 8
Finish fundido
Transfer the cauliflower and cheese mixture to an ovenproof skillet or small shallow baking dish. Smooth the top and, if desired, scatter a tablespoon more shredded havarti over the surface. Place under a preheated broiler 4–6 inches from heat for 2–4 minutes until the top is bubbly and lightly browned. Watch closely to avoid burning.
Garnish & Crunch
- 9
Make crisp corn tortillas
While the fundido broils, heat 1/2 cup vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F / bubbles form around a tortilla edge). Fry each corn tortilla for 30–45 seconds per side until crisp and golden. Drain on paper towels and immediately season with 1/2 tsp coarse sea salt. Alternatively, brush tortillas with oil and bake at 400°F for 8–10 minutes to crisp.
- 10
Assemble and garnish
Remove fundido from oven. Top with thinly sliced radishes and 2 tbs chopped cilantro for brightness and crunch. Serve hot with the crisp corn tortillas on the side for scooping.
- 11
Serve
Serve immediately so the cheese is melty. Offer lime wedges and extra chipotle or hot sauce on the side if desired.