Poblano Riced Cauliflower Recipe

Preheat and roast

Preheat your oven broiler to high (or heat a gas burner). Place the whole poblano peppers on a rimmed baking sheet and broil or char, turning every 2–3 minutes, until all sides are blackened and blistered, about 8–12 minutes total. Alternatively, hold peppers with tongs over a gas flame until evenly charred.

Transfer the charred poblanos to a heatproof bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let steam for 10–15 minutes; this loosens the skin for peeling.

Peel the poblanos under running cool water or by gently rubbing with your fingers; remove stems, seeds, and membranes. Roughly chop the peeled peppers and set aside. Reserve any juices in the bowl.

Trim cauliflower of leaves and core. Chop into florets and pulse in a food processor in 3–4 quick pulses until it reaches a rice-like texture. Do not overprocess (you want small granules, not paste). If you don't have a food processor, grate the cauliflower on the large holes of a box grater.

Place riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out excess moisture (about 1–2 tablespoons of liquid may come out). Removing moisture helps avoid soggy texture when cooking.

Heat a large wide skillet or sauté pan over medium heat. Add the olive oil and butter (if using) and warm until butter melts and foam subsides, about 1 minute.

Add the chopped yellow onion and the white parts of the scallions. Sauté until translucent and fragrant, 4–5 minutes. Add the garlic and cook, stirring, for 30–45 seconds until fragrant (don’t brown).

Stir in the ground cumin and smoked paprika and cook for 20 seconds to bloom the spices.

Add the riced cauliflower and the chopped roasted poblano to the pan. Toss to combine so the cauliflower is coated in oil and spices.

Season with the sea salt and black pepper. Spread the cauliflower mixture in an even layer, increase heat to medium-high for 1–2 minutes to develop a little color, then reduce to medium and continue cooking, stirring occasionally, until cauliflower is tender but not mushy, 6–8 minutes total. If the pan seems dry, add 1–2 teaspoons of water and cover briefly to finish steaming.

Stir in the lime juice, the green parts of the scallions, and the chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

If using, fold in crumbled cotija or feta and/or toasted pepitas. Sprinkle additional chopped cilantro or scallion on top. Add a pinch of chili flakes or cayenne if you want more heat.

Serve warm as a side or base for protein (grilled chicken, fish, or tofu). Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat.