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Ingredients
- 1 head of cauliflower cut into small florets
- 1 poblano chile seeded and diced
- 4 scallions, roughly chopped, plus more for garnish
- 3 Tbls vegetable oil
- 1 Tbl chili powder
- 1/2 tsp ground cumin
- Kosher salt
- 3/4 C cornmeal
- 1/2 C all purpose flour
- 2 tsp baking powder
- 1 Tbl light brown sugar, packed
- 4 Tbls cold unsalted butter cubed
- 2/3 C buttermilk
- 2/3 C shredded sharp cheddar cheese
- 1 15 oz can black beans, undrained
- 1 8 oz can tomato sauce
- 1 1/4 C frozen fire roasted corn, thawed
- 1 1/2 C low sodium vegetable broth
- , chili powder
Details
Servings 4
Preparation time 35mins
Cooking time 60mins
Preparation
Step 1
Preheat the broiler.
Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 tsp salt on a rimmed baking sheet; spread in a single layer.
Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits:
Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 tsp salt in a medium bowl. Work the cold butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup of cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 tsp salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 C cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, about 25 to 30 minutes.
Sprinkle with scallions.
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