Creamy Cauliflower Enchiladas
Recipe type: Main dish, Vegetarian
Cuisine: Mexican
Serves: 2
  • 3 cups cauliflower, broken into bite sized pieces
  • 2 cloves garlic, finely minced
  • 2 to 3 green onions, sliced
  • ¼ cup diced green chiles
  • ½ cup fresh chopped cilantro
  • ¼ cup milk
  • ½ to 1 cup shredded cheese, I use low fat Mexican blend
  • ½ can enchilada sauce, optional
  • 4 flour tortillas
  • ¼ cup cilantro, chopped
  1. Cook cauliflower in microwave for 6 to 7 minutes, stirring once or twice.
  2. Remove ½ to a bowl.
  3. Stir in green chiles and ⅔ of the green onion, then set aside.
  4. Place the remaining cauliflower in a blender with salt, pepper and milk.
  5. Blend thoroughly until you have a creamy mixture. If you don't have a food processor or blender, you can mash this portion, then add a little less milk and blend.
  6. In a hot skillet, sprayed with pan spray, lightly sauté garlic, then add cream sauce to the mix, heating through. If not using pan spray, use ½ teaspoon olive oil.
  7. On tortillas, sprinkle cheese to taste.
  8. Scoop a portion of the cauliflower, diced chili and onion mixture on each tortilla.
  9. Pour some of the cauliflower sauce over each.
  10. Roll up snuggly and place in baking pan, sprinkle additional cauliflower puree or enchilada sauce on top, then sprinkle with cheese.
  11. Bake until cheese is melted, about 20 minutes.
Recipe by JAQUO Lifestyle Magazine at