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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The poblanos can be prepared a day ahead to save time. | 2. Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes. | 3. Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes. | 4. Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes. | 5. Add the cauliflower and roasted poblanos and season with salt & pepper. | 6. Cook about 4 more minutes until the cauliflower is tender. | 7. Stir in the cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano pepper	2		roasted cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion lengthwise crosswise	1	halved	sliced	-	-	-	-
tomato	1		peeled seeded chopped	28.29	6.273	1.476	0.24600000000000002
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
oregano	1/2	teaspoon	crumbled	1.325	0.3446	0.045	0.0214
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
carrot	2		peeled sliced	50.02	11.6876	1.1346	0.2928
cauliflower floret	1 1/2	cups	cut	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.