Poblano Goat Cheese Roasted Cauliflower

                                                  I adapted this recipe from the Chew 

I had my doubts when I first saw them make this.  They said that it's served at an expensive restaurant table side for around 30.00.  This dish makes a spectacular presentation . The first time I made this I had only bought a tiny head and I have to say that I ate almost the whole thing at dinner.  In fact, it was my dinner.  It's one of those dishes that when you first taste, your fork automatically goes back for another bite. What an insanely wonderful combination of ingredients!



I'd serve this dish to anyone.
Remember, you can use alternate some ingredients to suit your dietary needs.  

 Preheat oven to 400 degrees.


1 medium head fresh cauliflower :
trim off outside, including the stem and wash thoroughly.  Pat dry and set aside for about an hour to get it as dry as possible.
top with a basting of grapeseed oil  (or other high heat oil)
salt and pepper

Roast 30 or more minutes (it depends on the size) until fork tender. If it's still not getting soft enough, microwave for a couple of minutes.

Meanwhile:
Make the poblano sauce

In a blender combine:
1 large or two medium poblano peppers, roasted and cleaned
1Tablsp. apple cider vinegar
2 Tablps. chopped red onion
1 lg. clove garlic
1 T raw honey (or more to taste)
Blend until smooth and set aside.

Goat cheese dollops:
1 4oz. pkg. mild flavored goat cheese
2 Tablsp. sour cream
milk for thinning

Thorough blend the first two ingredients and add just enough milk to thin a little.

Topping:
A sprinkling of chili powder, cuman. Top with a handful of chopped cilantro.

Assemble:
Spread poblano sauce on plate in a circle.  Add dollops of goat cheese around the plate and one in the center.
Center cauliflower on the plate.  Add toppings to the top of the cauliflower.
Serve whole and slice at the table.