Cauliflower Enchiladas
Recipe type: Vegetarian entree, main dish
Cuisine: Mexican, Vegetarian
Serves: 4
  • ½ teaspoon olive oil
  • 1 clove garlic, diced finely
  • 2 cups cauliflower, chopped into bite sized pieces
  • 1 cup spinach, lightly chopped
  • ½ cup broccoli, chopped into bite-sized pieces
  • ½ cup onion, chopped
  • ½ cup mushrooms, chopped
  • ½ cup fresh cilantro, chopped
  • 1 or 2 green onions, sliced
  • ¼ cup salsa
  • ¼ cup diced green chiles
  • 1 can green enchilada sauce
  • 8 flour tortillas
  • 1 cup Mexican blend cheese, low fat, grated
  • ¼ teaspoon chili powder
  1. Assemble all ingredients and prep all the vegetables.
  2. Preheat oven to 350 degrees.
  3. Heat oil in skillet, then add finely diced garlic and sauté until lightly browned.
  4. Turn heat to simmer/low, and add ½ can of enchilada sauce and blend while heating.
  5. Add the rest of the vegetables, the chili powder, and salsa.
  6. Cover and cook for 5 to 8 minutes, stirring occasionally, until cauliflower is softened.
  7. Sprinkle cheese onto a tortilla, then add scoop of cauliflower mixture.
  8. Roll the tortilla up snuggly and place in a greased baking dish. Repeat until mixture is gone.
  9. Spoon remaining enchilada sauce on the top of the enchiladas.
  10. Sprinkle with cheese and sliced green onion or fresh cilantro.
  11. Bake for 20 to 30 minutes.
Recipe by JAQUO Lifestyle Magazine at