STACKED CAULIFLOWER ENCHILADA WITH GREEN CHILE SAUCE
This recipe sounds so interesting to me that I decided to post it. If cauliflower can be prepared like mashed potatoes, then why not an enchilada! This recipe is designed for the slow cooker and comes from The Gourmet Vegetarian Slow Cooker cookbook. Note: You can vary the type of vegetables according to the season and what's in your garden or market at any given time. The recipe states that this dish is even better as leftovers.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands.
- Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
- Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.).
- Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted.
- Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.
Nutrition Facts : Calories 611.7, Fat 30.1, SaturatedFat 16.2, Cholesterol 74.6, Sodium 1929, Carbohydrate 62.6, Fiber 14.2, Sugar 19.6, Protein 27.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #beans #eggs-dairy #vegetables #american #dinner-party #cheese #crock-pot-slow-cooker #black-beans #cauliflower #equipment
You'll also love
rs shihab
[email protected]Overall, these cauliflower enchiladas were a great way to use up some leftover cauliflower. They were easy to make and pretty tasty.
Janinta Clerger
[email protected]These enchiladas were easy to make and very tasty. I especially liked the creamy green chile sauce.
Michael Sievers
[email protected]I'm not a huge fan of cauliflower, but these enchiladas were surprisingly good. The sauce was creamy and flavorful and the cauliflower was tender.
ya boi miracle whip
[email protected]I made these enchiladas for my vegetarian friends and they loved them! The cauliflower was a great meat substitute and the sauce was delicious.
Saint Clare Ogbuja
[email protected]Yum! These cauliflower enchiladas were a hit at my dinner party. Everyone loved the unique flavor and texture.
Bill Stone
[email protected]These enchiladas were delicious! The cauliflower was a great substitute for tortillas and the sauce was flavorful and creamy. I'll definitely be making these again.
Risirasa Sweets
[email protected]Not bad for a low-carb option! The cauliflower crust was a bit dry, but the sauce was tasty. I'll try adding some extra cheese next time.
Natasha Sid
[email protected]These cauliflower enchiladas were a hit! My family loved them and even my picky kids ate them up. The sauce was creamy and flavorful and the cauliflower was perfectly cooked.
Milak Owais
[email protected]I have to admit, I was skeptical about cauliflower enchiladas. But these were surprisingly delicious! The cauliflower was tender and the sauce was flavorful. I'll definitely be making these again.
A Ait
[email protected]This was my first time trying cauliflower enchiladas and they were amazing! The flavors were perfect and the cauliflower held up well. I will definitely be making these again.
MD Monjil
[email protected]This cauliflower enchilada casserole has become a staple in our household. It's healthy, delicious, and easy to make. We love the creamy green chile sauce and the crispy cauliflower crust.