Cauliflower Gratin With Queso Cotija

• 2 heads cauliflower, rinsed (3 lb. total)
• 3/4 cup whipping cream
• 1/4 teaspoon cayenne
• salt & freshly ground black pepper
• 1 lb fresh poblano chile, roasted, peeled, seeded, and cut into strips
• 12 ounces Cotija cheese, shredded (or use a combination of cotija and monterey jack)

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
2. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
3. Bake in a 450u0b0 oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

cauliflower, whipping cream, cayenne, salt, fresh poblano chile, cotija cheese

Taken from www.food.com/recipe/cauliflower-gratin-with-queso-cotija-350873 (may not work)