Roasted Vegetable Chili with Cornbread Biscuits Recipe

• Preheat the broiler.
• Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon 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 teaspoon salt in a medium bowl.
• Work the butter into the cornmeal mixture with your fingers until crumbly.
• Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
• Remove the baking sheet from the broiler and preheat the oven to 475 degrees F.
• Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon 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 cup cheese.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes.
• Sprinkle with scallions.