Cauliflower Green Chili
3 medium, 2 green and 1 red
extra virgin olive oil
1 large, chopped
3 medium, halved, seeded, and chopped
1 tsp, divided or salt
¼ tsp, freshly ground, divided, or to taste
2 medium, husked, rinsed, diced
6 medium clove(s), finely chopped
1 tsp, (Mexican variety suggested)
fat free reduced sodium vegetable broth
canned cannellini beans
15½ oz, or pinto beans, rinsed, drained, mashed slightly with a fork
15 oz, white variety, rinsed, drained
1 head(s), medium
¼ cup(s), chopped, plus torn leaves for garnish
- Seed and chop green jalapenos; set aside. Seed and slice red jalapeno for garnish; set aside (leave some seeds in for extra heat, if desired).
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, poblanos, chopped jalapenos, 1/2 tsp salt and a few grinds pepper; cook, stirring frequently, until vegetables begin to soften, 5 minutes. Add tomatillos and garlic; cook until slightly softened, 3 minutes.
- Add chili powder, cumin, oregano and allspice; cook, stirring, until spices are toasted, 2 minutes (add a splash of water if mixture begins to stick). Add broth and beans; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 10 minutes. Add hominy; cook, stirring occasionally, until chili thickens slightly, 15 minutes.
- Meanwhile, core and trim large stems off cauliflower; coarsely grate florets on a box grater (you should get about 8 cups – some food stores sell fresh or frozen grated cauliflower if you want to cut back on prep time).
- Stir grated cauliflower into chili (15 minutes after you add hominy); cook 15 minutes and remove from heat. Stir in chopped cilantro; season with salt and pepper. Serve topped with sliced red jalapeno and cilantro leaves.
- Serving size: 1 c