Cauliflower Enchilada Casserole

Cauliflower Enchilada Casserole
Given my obsession with both cauliflower and Mexican flavours I thought that I would combine the two and make a cauliflower version of a chicken enchilada casserole. Of course I had to start by roasting the cauliflower to slightly caramelize it and enhance it's flavour and after that everything is super easy; you pretty much just mix all of the ingredients, top with cheese and bake until the cheese has melted and everything is all bubbling and good! I went with beans and corn for the filling and when combined with the cauliflower this casserole is just packed with good things! For seasoning I like chili powder, cumin and oregano and this casserole just begs to be covered in plenty of melted cheese! I always enjoy topping hot dishes like this with cool fresh ingredients like tomatoes, avocado and plenty of cilantro, and a bit of queso fresco couldn't hurt either. (You could also add any of your favourite taco ingredients like sour cream, lettuce, etc.) Serve with tortilla chips for dipping!

Cauliflower Enchilada Casserole

Cauliflower Enchilada Casserole

Cauliflower Enchilada Casserole
Eat it with a spoon.

Cauliflower Enchilada Casserole
Or scoop it with tortilla chips!

Cauliflower Enchilada Casserole
Cauliflower Enchilada Casserole

Cauliflower Enchilada Casserole

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

A tasty enchilada casserole with roasted cauliflower as the primary ingredient.

  • 1 large cauliflower, cut into florets
  • 1 tablespoon oil
  • 2 cups red enchilada sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 3/4 cup monterey jack cheese, shredded
  • 1/2 cup cheddar, shredded
  1. Toss the cauliflower in the oil, place it on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
  2. Mix the cauliflower, enchilada sauce, beans, corn, chili powder, cumin and oregano, season with salt and pepper to taste, place it in a baking dish and sprinkle on the cheese.
  3. Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20 minutes.

Option: Use 'riced' cauliflower (link this) instead of florets and skip the roasting step. This will save time and give a smoother texture.
Nutrition Facts: Calories 355, Fat 13.5g (Saturated 5.3g, Trans 0g), Cholesterol 22mg, Sodium 1201mg, Carbs 45.5g (Fiber 14.8g, Sugars 9.5g), Protein 21.5g
Nutrition by: Nutritional facts powered by Edamam


Jenny said...

This is happening soon! Looks amazing Kevin!!

Rebecca Chung said...

This looks delicious! ❤

Alice @ Hip Foodie Mom said...

oh my gawd, Kevin . . this looks so good!!!! and love that you have cauliflower in there!

Meg S said...

Oh great idea, I am loving cauliflower lately as a substitute for meat, it really holds its own. I have tons of roasted cauliflower taco-ish recipes but not a caserole one yet. I am super excited.

Matt Robinson said...

What an awesome casserole, Kevin. Looks amazing!

Erin Gribben said...

Wow! I love this dish. What a great alternative to eat a meat filled dinner. :)

Maria said...

I want this NOW!

marla {Family Fresh Cooking} said...

Cauliflower?? Wow! Now that's a great meatless monday ingredient!!

Heather Christo said...

OMG- this looks sooooo good!!

Liz's Lemon Bowl said...

This looks so good!!! Love the cauliflower!

Anonymous said...

This is just what I need. AND WANT NOW! said...

Looks so good. Thank you Kevin.

Julie @ Table for Two said...

This looks amazing! I love new casserole ideas!

Gaby @ What's Gaby Cooking said...

Genius idea, this looks delicious!!!

Velva said...

Totally impressed with the addition of cauliflower-Another great way to not make me feel guilty about enjoying a great dish.


Maureen @ Orgasmic Chef said...

This dish looks good. It shows how cauliflower can be an amazing addition to dishes and can also be as good as meat.

Joanne said...

I would love this with a big bowl of tortilla chips for dunking! Such a fun dish.

Erin | Well Plated said...

Kevin, what a great idea! It looks so cheesy and comforting, and I love the extra serving of veggies.

rancholyn said...

Another winner with cauliflower...hope it tastes as good as it looks...:)

Helen Kennedy said...

This was SO good! I made it a few nights ago and am looking forward to making it again soon. Love that home made red enchillada sauce. Next time, for two, I'll make the full amount and divide it so that I get the freshly melted cheese both days.

Kevin Lynch said...

Helen Kennedy: I'm glad you enjoyed it!

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