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!
Cheesy!
Eat it with a spoon.
Or scoop it with tortilla chips!
Cauliflower Enchilada Casserole
A tasty enchilada casserole with roasted cauliflower as the primary ingredient.
ingredients
- 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
directions
- 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.
- 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.
- Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20 minutes.
This is happening soon! Looks amazing Kevin!!
This looks delicious! ❤
munchies&musings
oh my gawd, Kevin . . this looks so good!!!! and love that you have cauliflower in there!
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.
What an awesome casserole, Kevin. Looks amazing!
Wow! I love this dish. What a great alternative to eat a meat filled dinner. 🙂
I want this NOW!
Cauliflower?? Wow! Now that's a great meatless monday ingredient!!
OMG- this looks sooooo good!!
This looks so good!!! Love the cauliflower!
This is just what I need. AND WANT NOW!
Looks so good. Thank you Kevin.
This looks amazing! I love new casserole ideas!
Genius idea, this looks delicious!!!
Totally impressed with the addition of cauliflower-Another great way to not make me feel guilty about enjoying a great dish.
Velva
This dish looks good. It shows how cauliflower can be an amazing addition to dishes and can also be as good as meat.
I would love this with a big bowl of tortilla chips for dunking! Such a fun dish.
Kevin, what a great idea! It looks so cheesy and comforting, and I love the extra serving of veggies.
Another winner with cauliflower…hope it tastes as good as it looks…:)
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.
Helen Kennedy: I'm glad you enjoyed it!
Making this for a second time tonight! Love the recipe. I add a couple different seasoning cause thats how i am. But my hubby and i really like this recipe! Thanks you for sharing!!
WOW. Your photos are always stunning!! So much color and the presentation is wonderful. Although I do wonder if the food gets cold by the time you are done taking pics 😉
I truly wish people would stop commenting on how dishes LOOK . I look at reviews to find out how well liked a recipe is!!!
Could I make this ahead of time? Like a day or two ahead of baking?
Yes you can!
I made this last night! I tossed the cauliflower with some spices and salt along with the oil to roast. I only used about 1.25 cups of “saucy lips” red enchilada sauce (plenty) and pepper jack cheese. Garnished with cilantro, pico, and sour cream (and a few sneaky crushed toritlla chips). Came out fantastic for a meatless, low carb meal. Husband approved haha. (the cauliflower head was on the smaller side but I still think 2 cups of sauce might be too much)