Cauliflower Enchilada Casserole Recipes

CAULIFLOWER ENCHILADA CASSEROLE

Steps:

• 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.

ROASTED VEGGIE ENCHILADA CASSEROLE

Steps:

• To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
• Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
• When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
• To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
• Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
• Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
• Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
• Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
• Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

EASY STOVE TOP ENCHILADAS WITH CAULIFLOWER RICE

Steps:

• Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add the peppers and cauliflower rice. Cook until vegetables are tender, 5-7 minutes.
• Next, add the beans, corn and all the spices. Stir well and then add the chopped tortillas and the enchilada sauce. Mix until everything is combined and cook until everything is heated through, 3-5 minutes. Add in the cheese and cook until melted, 1-2 minutes. Garnish with cilantro if desired.

KETO GREEN "ENCHILADA" CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cauliflower pieces and water in a microwave-safe bowl. Cover and microwave on high until tender, about 6 minutes. Place in a colander to drain any excess moisture, and transfer to a 9x12-inch baking dish.
• Combine shredded chicken, Cheddar cheese, salsa verde, sour cream, cream cheese, salt, and pepper in a large bowl. Stir until well combined and pour over cauliflower in the baking dish.
• Bake in the preheated oven until filling is bubbling and cheese is melted, about 30 minutes.
• Allow to cool for 5 minutes before serving.

VEGETABLE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 400°
• Cut the cauliflower into small crowns
• Cut the onions and pepper into small pieces
• In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil
• Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned
• Remove and let them cool for a few minutes
• While veggies are roasting, grill the two corn on the cobs
• Remove from the grill and strip the corn into a bowl
• Add about ½ of the Italian parsley to the bowl and leave the rest for garnish
• Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl
• Mix well
• Warm up the tortillas in a pan
• Spray a baking dish (10.25" Square)
• Start with layering 4 tortillas
• Spread about 1 cup worth of enchilada sauce
• Layer with the mixed veggies.
• Repeat the layer one more time
• Layer with the last four corn tortillas and 1 cup of enchilada sauce
• Add a layer of the baby spinach
• Top with the remaining mixed veggies
• Top with the shredded cheese
• Drizzle the remaining green enchilada
• Place in the oven for about 10 minutes or until the cheese has melted
• Remove from the oven
• Garnish with the jalapeño, spring onions and remaining parsley

VEGETARIAN ENCHILADAS RECIPE WITH ROASTED CAULIFLOWER

Steps:

• Chop the cauliflower head into small florets removing the stem and leaves and discarding. Remove the seeds and ribs then roughly chop the peppers and add to a baking sheet along with tomatoes. Sprinkle vegetables with olive oil, salt, pepper, garlic power, and onion powder and toss to combine.
• Bake at 400 degrees for 20 minutes stirring halfway through. Move vegetables to top rack and broil for 5 minutes on high, or until tops are slightly brown.
• While veggies are roasting rinse canned beans and pat dry. Next, make the chipotle enchilada sauce.
• Combine chipotle peppers, red enchilada sauce, and brown sugar in a food processor or blender and pulse until smooth. Cover the bottom of a 9x13 inch baking dish with a small amount of sauce.
• When veggies are finished roasting, take a large tortilla and lay flat. Fill with roasted veggies, beans, and cheese and roll. Add seem side down to baking dish and repeat until all 8 tortillas are filled.
• Top filled tortillas with chipotle enchilada sauce and additional cheese then bake at 350 degrees for 20 minutes. Serve warm with additional toppings and enjoy!