Mexican cuisine · Vegetable Dishes

Coliflor en Salsa Verde

Crisp-tender cauliflower florets in a tangy, spicy tomatillo-serrano sauce with fresh cilantro.

Ingredients · for 4 servings

• 1 cauliflower (about 1 kg)
• 500 g tomatillos
• 3 serrano chiles
• 1 white onion
• 3 cloves garlic
• 1/2 bunch cilantro
• 3 tbsp sunflower oil
• 200 ml vegetable broth
• Salt, pepper

Instructions

1. Cut the cauliflower into bite-sized florets, wash them, and blanch in salted water for 5-6 min. until tender on the outside but still firm at the core; drain well.
2. Husk the tomatillos, rinse, and char them with the serrano chiles and the halved onion in a dry skillet for 8-10 min., turning, until the skins blister and blacken.
3. Blend the charred vegetables with garlic, cilantro, and the broth until you get a smooth, bright green sauce.
4. Heat the oil in a wide pot until very hot and pour in the sauce all at once — it will spatter and instantly turn olive green; simmer uncovered, stirring, for 6-8 min. until it thickens.
5. Add the cauliflower florets to the sauce and let them steep, covered, over low heat for 6 min. until they've absorbed the flavor but still have bite.
6. Season with salt and pepper, sprinkle with a few cilantro leaves, and serve with rice or tortillas.