Cauliflower Enchiladas

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By Joe Yonan

These hearty vegetarian enchiladas are filled with a elemental but flavorful operation of steamed cauliflower and crumbled feta and bathed successful a rich, somewhat spicy sauce. The cardinal to rolling the enchiladas without the tortillas breaking is to microwave them with a small lipid truthful they go brushed and pliable. Serve with refried achromatic beans and rice, if you’d like.

Adapted from “The Mexican Vegetarian Cookbook” by Margarita Carrillo Arronte (Phaidon, 2022).

Ingredients

measuring cup

Servings: 4 (8 enchiladas)

1 lb (about 3 1/2 cups) cauliflower florets
5 dried ancho chile peppers (2 ounces), stemmed and seeded
2 cups boiling water, positive much for steaming
1/2 tiny yellowish bulb (3 ounces total), peeled and halved
2 ail cloves, unpeeled
One (15-ounce) tin no-salt-added diced tomatoes, preferably fire-roasted
1 tablespoonful pome cider vinegar
2 teaspoons dried oregano, preferably Mexican
1/2 spoon good salt, positive much to taste
1/4 spoon crushed achromatic pepper, positive much to taste
1 tablespoonful rootlike oil, positive much for brushing
4 ounces feta cheese, crumbled
Eight (6-inch) maize tortillas
2 tablespoons Mexican crema oregon sour cream
4 ounces Monterey Jack cheese, shredded

Nutritional Facts

Per serving (2 enchiladas, positive sauce)

Calories
452
Fat
23 g
Saturated Fat
10 g
Carbohydrates
46 g
Sodium
843 mg
Cholesterol
49 mg
Protein
20 g
Fiber
10 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Mexican Vegetarian Cookbook” by Margarita Carrillo Arronte (Phaidon, 2022).

Tested by Joe Yonan.

Published April 7, 2024

Updated March 17, 2026