Best 3 Mesa Grills Cauliflower Green Chile Gratin Recipes

Indulge in a culinary symphony of flavors with Mesa Grill's exquisite Cauliflower Green Chile Gratin, a vegetarian masterpiece that tantalizes the taste buds. This delightful dish features tender cauliflower florets enveloped in a creamy, flavorful green chile sauce, topped with a golden-brown gratin crust. The enticing aroma of roasted green chiles, garlic, and spices fills the air as this dish emerges from the oven, promising a burst of flavors in every bite. Accompanying this main course are two delectable side dishes: a refreshing Cucumber-Avocado Salad with a tangy lime dressing and a hearty Quinoa Pilaf infused with aromatic herbs. Embark on a culinary journey with this trio of recipes, sure to leave you and your dinner companions craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER-GOAT CHEESE GRATIN

Cauliflower-Goat Cheese Gratin image

Provided by Bobby Flay

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

MESA FRESCA

Mesa Fresca image

Provided by Bobby Flay

Time 3m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 ounces tequila (recommended: El Tesoro)
2 ounces freshly squeezed grapefruit juice
1/2-ounce freshly squeezed lime juice
Pinch salt
Splash lemon-lime soda (recommended: Sprite or 7-Up)

Steps:

Combine all ingredients in a cocktail shaker with ice and shake well. Serve over the rocks in a Collins glass.

SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN

Sicilian Cauliflower and Black Olive Gratin image

The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 45m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 generous head green or white cauliflower (2 to 2 1/2 pounds)
Salt
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
16 imported oil-cured black olives, pitted and cut in half
2 tablespoons minced fresh parsley
Freshly ground pepper
1/2 cup freshly grated Pecorino or Parmesan, or a combination

Steps:

Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

Tips:

Choose the right cauliflower. Look for a head of cauliflower that is compact and heavy for its size, with tightly-packed florets. Avoid heads with any signs of bruising or discoloration.
Trim the cauliflower correctly. Before cutting the cauliflower into florets, remove the tough outer leaves and the thick stem. Use a sharp knife to cut the cauliflower into 1-inch florets.
Blanch the cauliflower. Blanching the cauliflower before baking helps to remove the raw flavor and soften the florets. Bring a large pot of salted water to a boil, add the cauliflower florets, and cook for 2-3 minutes, or until they are tender-crisp. Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process.
Make the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until the sauce is thickened and bubbly. Remove from heat and stir in the cheese until melted and smooth.
Assemble the gratin. In a greased 9x13 inch baking dish, layer the cauliflower florets, cheese sauce, and roasted green chiles. Repeat layers until all of the ingredients have been used.
Bake the gratin. Bake the gratin in a preheated oven at 375°F for 25-30 minutes, or until the cheese is melted and bubbly and the cauliflower is tender.

Conclusion:

Mesa Grills' Cauliflower Green Chile Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of roasted green chiles, creamy cheese sauce, and tender cauliflower makes for a flavorful and satisfying dish. Whether you are serving it as a side dish at a potluck or as a main course for a vegetarian meal, this gratin is sure to be a hit. So next time you are looking for a new and exciting way to enjoy cauliflower, give this recipe a try.