Let’s talk about cauliflower—humble, often overlooked, sometimes sitting at the back of the fridge. Yet, with a sprinkle of cheese and a bit of oven magic, it turns into something spectacular. These cheesy roasted cauliflower enchiladas are like a comforting hug on a plate, blending creamy textures with a hint of spice. Imagine your taste buds doing a little happy dance—okay, maybe a big one.
Steps
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray. Prepare the roasted cauliflower by cutting it into florets, tossing them with oil, salt, pepper, and garlic powder, and roasting them for 25-30 minutes until golden.
- While the cauliflower roasts, prepare the homemade enchilada sauce. Make a roux, sauté the spices, whisk in the broth, and let it simmer for about 10 minutes until it is slightly thickened.
- Once the sauce is ready, pour 1/4 cup into the baking dish and spread it evenly. Place a tortilla on a plate, add a spoonful of sauce to the center, and spread it around. Add 1/4 cup of shredded cheese, beans, and roasted cauliflower down the center.
- Roll up the tortilla into an enchilada and place it seam side down in the prepared dish. Repeat with the remaining tortillas, cheese, beans, and cauliflower, then pour the remaining sauce down the center of the enchiladas and spread it evenly.
- Bake the enchiladas uncovered for 20-25 minutes until they are heated through and the tortillas are slightly crispy. Remove from the oven, add your favorite toppings generously, and serve warm.
Ingredients
- 1 batch of basic roasted cauliflower
- 1 batch of red enchilada sauce
- 7–8 large flour tortillas
- 2 (15-ounce) cans of pinto beans, rinsed and drained
- 1 (8-ounce) bag of shredded cheese (Mexican blend or Pepper Jack recommended)
- Toppings: sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas, or any preferred toppings
FAQ
- Can these enchiladas be made vegan?
- Yes, to make these enchiladas vegan, simply omit the cheese or substitute it with vegan cheese. Ensure to use vegetable stock in the enchilada sauce for a complete vegan dish.
- What are some suggested toppings for the enchiladas?
- Popular toppings include sliced avocado, chopped fresh cilantro, crumbled queso fresco, and pepitas. Feel free to add any of your favorite toppings to enhance the flavor.
- How can I make this dish gluten-free?
- To make the enchiladas gluten-free, use corn tortillas instead of flour tortillas. Additionally, ensure that a gluten-free thickener, such as cornstarch, is used for the enchilada sauce.
- What other vegetables can I add to the filling?
- You can add a variety of vegetables like roasted sweet potato, red onion, poblano peppers, bell peppers, or mushrooms to the enchilada filling for extra flavor and nutrition.
- Can I prepare these enchiladas in advance?
- Absolutely, these enchiladas can be made ahead of time and stored in the refrigerator. They also freeze well, making them a convenient option for meal prepping.
Tips
- Roast the Cauliflower to Perfection: For a deeper flavor, ensure your cauliflower is well-coated with oil, salt, pepper, and garlic powder before roasting. This will help it caramelize beautifully in the oven.
- Customize the Filling: Don’t hesitate to experiment with different beans or add extra vegetables like sweet potatoes or bell peppers to enhance the texture and taste of your enchiladas.
- Homemade Enchilada Sauce: If possible, prepare your own enchilada sauce. It only takes a few minutes and significantly improves the overall flavor compared to store-bought options.
- Experiment with Toppings: Be generous with the toppings like avocado, queso fresco, and cilantro. They add freshness and balance to the hearty filling, making the dish even more delightful.
Equipment
- Baking Sheet – for roasting the cauliflower.
- 9×13-inch Baking Dish – for assembling and baking the enchiladas.
- Cooking Spray – to lightly grease the baking dish.
- Saucepan – for making the enchilada sauce.
- Whisk – for mixing the sauce ingredients.
- Chef’s Knife – for cutting the cauliflower and other ingredients.
- Cutting Board – for prepping the vegetables and toppings.
