Delicious Cauliflower Enchilada Casserole

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If you ask me, cauliflower is having a real moment in the kitchen.

This Mexican-inspired casserole puts a fresh spin on traditional enchiladas by swapping tortillas for tender cauliflower. The combination of melted cheese, mild green chilies, and savory enchilada sauce creates a dish that’s both comforting and satisfying.

I love how the cauliflower soaks up all those good Mexican flavors while keeping things on the lighter side. Plus, the whole thing comes together in one baking dish, which means less cleanup at the end of the night.

It’s the kind of dinner that makes everyone at the table happy – even the folks who usually aren’t big on vegetables.

What Kind of Cauliflower Should I Use?

For this enchilada casserole, you’ll want to look for a fresh cauliflower head that’s firm and white, without any brown spots or discoloration. While you can find pre-cut cauliflower florets at the store, a whole head will give you the best value and stay fresher longer. Medium-sized heads usually work best since they’re easier to break down into evenly-sized pieces that will cook uniformly. If you’re in a pinch, frozen cauliflower can work too – just be sure to thaw and drain it well to avoid adding extra moisture to your casserole.

Options for Substitutions

This veggie-packed casserole is super adaptable! Here are some easy swaps you can try:

• Cauliflower: You can swap cauliflower with broccoli florets, diced sweet potatoes, or even butternut squash chunks. Just make sure to cut them into similar-sized pieces for even cooking.
• Chickpeas: Feel free to use black beans, pinto beans, or even white beans instead. Any bean variety will work well in this recipe.
• Corn tortillas: While corn tortillas give the best authentic flavor, you can use flour tortillas if that’s what you have. Just note that the texture will be slightly different.
• Mexican-style cheese blend: Any melting cheese works here – try cheddar, Monterey Jack, or a mix of both. For a dairy-free version, use your favorite plant-based shredded cheese.
• Sour cream: Plain Greek yogurt makes a great substitute for sour cream in the sauce. For dairy-free options, try cashew cream or dairy-free sour cream alternatives.
• Enchilada sauce: Store-bought works great, but you can also use salsa roja or green enchilada sauce. If using salsa, blend it until smooth for better consistency.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cauliflower enchilada casserole is preventing the cauliflower from becoming mushy – make sure to roast it at a high temperature (425°F) and avoid overcrowding the baking sheet, giving each piece enough space to get crispy rather than steam. Another common mistake is using tortillas straight from the package; instead, quickly warm them in a dry skillet or microwave to make them pliable and prevent cracking when you layer them. To keep your casserole from becoming watery, drain the chickpeas thoroughly and pat them dry before roasting, as excess moisture can make the bottom layer soggy. For the best texture and flavor, let the casserole rest for 10-15 minutes after baking – this allows the cheese to set slightly and makes it much easier to serve clean portions.

What to Serve With Cauliflower Enchilada Casserole?

This Mexican-inspired casserole pairs perfectly with a simple side of Mexican rice or cilantro-lime rice to soak up all the tasty sauce. A fresh, crisp side salad with romaine lettuce, cherry tomatoes, and a squeeze of lime juice helps balance out the rich, cheesy casserole. For extra fun, serve some tortilla chips on the side – they’re great for scooping up any bits that fall out of the casserole, and you can even put out some fresh pico de gallo or guacamole for dipping. If you want to keep things super simple, just warm up some refried beans and you’re good to go!

Storage Instructions

Keep Fresh: This cauliflower enchilada casserole is perfect for leftovers! Place any remaining portions in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get even better as they meld together over time.

Freeze: Good news – this casserole freezes really well! Let it cool completely, then wrap it tightly in foil and place in a freezer-safe container. It’ll stay good for up to 3 months. You can freeze it whole or in individual portions for easy weeknight dinners.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. Cover with foil to prevent the top from getting too brown. For single servings, the microwave works great too – just heat in 1-minute intervals until it’s heated through.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 80-100 g
• Fat: 100-120 g
• Carbohydrates: 300-350 g

Ingredients

• 1 small cauliflower head, (cleaned and cut into small pieces)
• 15 oz of chickpeas, (washed and drained)
• 2 tablespoons olive or avocado oil
• 2 teaspoons chili seasoning
• 1 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic seasoning
• 1/4 teaspoon onion seasoning
• 2 cups enchilada sauce
• 14 to 16 corn tortillas
• 2 cups mexican-style cheese blend, (substitute with monterey jack or cheddar)
• Optional toppings: (cilantro, pickled red onions, avocado slices)
• 1 cup sour cream or plain greek yogurt
• 2 to 3 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• Salt and pepper, (to preference)

Step 1: Roast the Cauliflower and Chickpeas

Preheat the oven to 400 degrees F.

Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the cauliflower florets and chickpeas.

Drizzle with oil and toss until well coated.

Add chili powder, cumin, salt, smoked paprika, garlic powder, and onion powder, then toss again until everything is well coated.

Spread this mixture on the prepared baking sheet in an even layer.

Roast for 25 to 30 minutes until the cauliflower is soft and lightly golden.

Remove from the oven and reduce the oven temperature to 350 degrees F.

Step 2: Prepare the Baking Dish and Tortillas

Grease a 9×13-inch baking dish with cooking spray.

Pour 1/4 cup enchilada sauce into the bottom of the dish and spread it around evenly with a spoon to cover the base.

Pour the remaining enchilada sauce into a shallow bowl or pie plate.

Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, then flip and heat for an additional 30 seconds to make them pliable.

Step 3: Assemble the Enchiladas

To assemble, dip a tortilla into the sauce to lightly coat both sides.

Transfer to a plate, place about 2 tablespoons of the roasted cauliflower mixture into the center, and top with about a tablespoon of cheese.

Roll up the tortilla and place it seam-side down into the baking dish, arranging them closely to prevent them from unrolling.

Repeat until all the filling is used.

Step 4: Add Sauce and Cheese, Then Bake

Pour the remaining enchilada sauce evenly over the arranged enchiladas and sprinkle with any remaining shredded cheese.

Bake at 350 degrees F for 20 to 25 minutes, or until the cheese is melted and the enchiladas are gently bubbling.

Step 5: Prepare the Lime Crema

While the enchiladas bake, make the lime crema.

In a small bowl, combine sour cream (or Greek yogurt) with lime juice, cilantro, salt, and pepper.

Mix until smooth and set aside.

Step 6: Serve and Enjoy

Once baked, remove the enchiladas from the oven and let them cool for 5 minutes.

Garnish with desired toppings and serve warm alongside the lime crema.

Enjoy your delicious homemade enchiladas!