Chile Queso Roasted Cauliflower & Poblano Broccoli Grits

For a couple of side dishes with Tex-Mex flavors, first we have roasted cauliflower florets topped with a cheddar-based queso sauce that’s kicked up with spices (smoked paprika, cumin, and ancho chile powder). Second, we have creamy broccoli “grits,” made with riced broccoli, sautéed poblano, garlic, and cilantro, then mixed with a cream sauce enriched with Parmesan and mozzarella.

Ingredients: cauliflower, broccoli, heavy cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), shredded mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto, vegetable color), green onions, whole milk, shredded low moisture whole milk mozzarella cheese (pasteurized milk, cheese culture , salt, enzymes), grated parmesan cheese (milk, cheese cultures, salt, enzymes), garlic, poblano peppers, olive oil, onions, sea salt, granulated garlic, granulated onion, granulated green onion, black pepper, cumin, ancho chile powder, smoked paprika