A fun and festive way to eat vegetarian Mexican food. Seasonings and condiments ornament the pleasing crispy tortillas and hearty roasted cauliflower.
From our center to your home.
Yield: 4 Servings
Ingredients
Extra virgin olive oil
1 Cauliflower, cut into small florets
1 small yellow onion, chopped
Shredded pepper jack cheese or mexican blend
1 small chipotle pepper in adobo (from can), finely chopped (you don’t have to use all of it).
½ teaspoon dried oregano
1 teaspoon kosher salt
1 ½ Tablespoons red enchilada sauce
Corn tortillas, warmed
Enchilada Sauce:
1 ½ Tablespoon olive oil
1 ½ Tablespoon flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
½ Tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
½ teaspoon ground cumin
¼ teaspoon garlic powder
⅛ teaspoon dried oregano
⅛ teaspoon salt, to taste
Pinch of cinnamon
1 Tablespoon tomato paste
1 cup vegetable broth
½ teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Step 1
Make the enchilada sauce: Combine the flour and spices in a small bowl. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Step 2
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Step 3
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools).
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add salt as needed.
Step 4
Preheat the oven to 425° F. Heat the oil in a large skillet. Add the cauliflower and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
Step 5
Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and cauliflower. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
