Poblano Pepper Cauliflower Mash

Ingredients:

2 tbsp vegan butter

2 tsp minced garlic

3 cups chopped cauliflower

1 poblano pepper

1/2 cup shredded mexican cheese

2 tbsp grated colby jack cheese

1/4 tsp tabasco

salt and pepper to taste

1. In a medium size pot, melt your butter and add your garlic, letting it cook on medium heat for ~ 1 minute.

2. Toss in your cauliflower. Let it cook for 7-10 minute, stirring occasionally to coat it with the butter and garlic.

3. Add 2 cups of water, then let the cauliflower cook for 25-30 minutes, covered with a lid.

4. While the cauliflower is cooking, fire roast your poblano. I put my pepper directly on the burner of my gas stove. If you are unable to do this, you could broil it as well. Once it has been thoroughly charred (black and blistered all the way around), place it in a bowl and tightly cover it.

5. Once tender, strain your cauliflower, reserving 1/4 cup of the water.

6. Put the cauliflower and the reserved water into the food processor and blend at a low speed.

7. Remove your poblano pepper from the bowl and scrape off the charred skin. Cut off the top and bottom of the pepper, and remove the seeds from the inside. Cut the pepper into large pieces and throw it in the food processor with the cauliflower mash.

8. While blending, slowly add all your cheese, along with any salt, pepper, and the tabasco.

9. Blend until you have achieved your desired consistency and enjoy!