You can also repurpose leftover roasted cauliflower for this dish or you can use frozen cauliflower. If you do, I’d avoid thawing it first which can make it mushy. Tip it straight into the pan in step 3, mix with the shallots and peppers and cook covered for 1 minute to start the thaw. Proceed as per recipe.
If you can’t find a poblano pepper, use an Italian frying or cubanelle pepper. Add ½ a small jalapeno if you like it spicy.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.