Coliflor Ahumado Fundido Recipe
smoked cauliflower, 2 year aged Hook's Cheddar fundido, rajas, lacinato kale, salsa ranchera
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cauliflower
Preheat your smoker to 225°F (107°C). Cut the cauliflower head into quarters and remove the core. Rub each piece generously with olive oil, salt, and smoked paprika.
- 2
Smoke the Cauliflower
Place the seasoned cauliflower on the smoker grates and smoke for about 1 hour or until tender and infused with smoky flavor.
- 3
Cook the Kale
While the cauliflower is smoking, heat a skillet over medium heat. Add a tablespoon of olive oil. Once hot, add the lacinato kale and sauté until wilted, about 5-7 minutes. Season with salt to taste and set aside.
- 4
Prepare the Rajas
In the same skillet, add a little more olive oil if needed and sauté the sliced poblano peppers (rajas) until softened and slightly charred, about 5 minutes. Set aside.
- 5
Melt the Cheese
Once the cauliflower is smoked, remove it from the smoker and place it in an oven-safe dish. Top with the aged Hook's cheddar cheese and place under a broiler until the cheese is melted and bubbly, about 5 minutes.
- 6
Assemble the Dish
On a serving platter, place the smoked cauliflower topped with melted cheddar cheese. Arrange the sautéed kale and rajas around the cauliflower. Drizzle salsa ranchera over the top.
- 7
Garnish and Serve
Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.