Poblano Tacos with Cauliflower Queso & Tomato Sauce

Poblano Tacos with Cauliflower Queso & Tomato Sauce

These vegetarian tacos are a variation on the traditional chile relleno. The cauliflower queso can also be used as a dip for tortilla chips!


For the Tomato Sauce:

  • 1 28 oz. can whole peeled tomatoes, drained
  • 2 garlic cloves, minced
  • ½ cup chopped onion
  • 1 dash of hot sauce, optional 
  • Kosher salt & freshly ground pepper to taste

For the Cauliflower Queso:

  • 1 small head cauliflower, stemmed and cut into large florets
  • 1 cup buttermilk
  • 2 Tablespoons butter
  • ½ teaspoon salt 
  • 1 cup Asiago cheese, shredded

For the Tacos:

  • 1 Tablespoon olive oil
  • 1 large onion, sliced
  • 4 poblano peppers, stem and seeds removed and sliced thinly
  • Flour or corn tortillas
  • Cooked black beans
  • Cooked rice
  • Extra shredded Asiago cheese, for garnish
  • Fresh cilantro, for garnish 


To make the tomato sauce: 

In a food processor, puree all the ingredients until smooth. Transfer to a bowl. Rinse out food processor bowl to use later.

To make the cauliflower queso:

Bring a large saucepan of salted water to a bowl, add cauliflower florets and cook for 15 minutes or until tender. Drain and transfer to food processor. Add buttermilk, butter and salt and process until smooth. Transfer back to the saucepan over low heat and mix in the cheese. Cover and keep warm.

To make the tacos:

In a cast iron skillet, heat 1 tablespoon olive oil until hot. Add onion and let cook until the edges start to blacken. Add sliced poblano and sauté until bright green and cooked through. Season to taste with salt. Assemble by placing a scoop of rice and/or black beans on top of a tortilla, top with a generous amount of cauliflower queso, a spoonful of tomato sauce and the poblano mixture. Garnish with Asiago and cilantro. Enjoy!