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!
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.
- 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
- 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.