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Horizontal image of a glass baking dish with a row of rolled up tortillas in a green liquid.

Roasted Cauliflower Enchiladas with Poblano Cream Sauce

  • Author: Kelli McGrane
  • Total Time: 60 minutes
  • Yield: 6-8 servings 1x


These vegetarian roasted cauliflower enchiladas smothered in a smoky poblano cream sauce will quickly become a family favorite.


  • 1 large head cauliflower, broken into florets 
  • 2 fresh poblano chilies 
  • 1 tablespoon + 2 teaspoons coconut oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper 
  • 1/2 small onion, diced 
  • 3 cups vegetable broth 
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour 
  • 2 cups plain Greek yogurt 
  • 12 ounces crumbled queso fresco, divided
  • 1/3 cup chopped fresh parsley or cilantro, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin 
  • 16 small tortillas, corn or flour


  1. Preheat oven to 400°F and line a large baking sheet with parchment paper. 
  2. Melt 1 tablespoon of coconut oil. Brush poblano chili peppers with some of the oil to coat and place on prepared baking sheet. 
  3. In a large mixing bowl, toss cauliflower florets with remaining melted coconut oil, salt, and pepper. Transfer to baking sheet and arrange in a single layer. 
  4. Roast peppers for 12-15 minutes, or until blistered. Transfer peppers to a bowl and cover with a clean towel to cool. Continue to roast cauliflower for another 12 minutes, or until lightly browned. 
  5. While the vegetables are roasting, place the remaining 2 teaspoons of coconut oil in a small saucepan over medium heat. Add onion and reduce heat to medium-low. Cook for 30-40 minutes, or until caramelized. 
  6. On another burner, place vegetable broth in a small pot over medium-high heat. Bring to a boil. Reduce heat to a simmer to keep warm until ready to use. 
  7. Place butter in a medium saucepan over medium-low heat. Once melted, add flour and whisk until light brown to create a roux, about 5 minutes. 
  8. Whisk in 1 cup of warm broth. Once combined, whisk in remaining broth and cook until thick and bubbly, about 3-5 minutes. 
  9. Turn heat down to low, and whisk in yogurt. Keep sauce on low heat while you prep the peppers. 
  10. Once roasted chili peppers are cool enough to touch, gently rub the skins off under running water. Using your fingers, tear off the stems and rinse out the seeds. 
  11. Place peppers on a cutting board and dice, and then add to sauce mixture. 
  12. Carefully transfer sauce to a high-powered blender and blend until smooth. Set aside. 
  13. In a large mixing bowl, combine roasted cauliflower, caramelized onion, cumin, coriander, ⅔ of the crumbled cheese, ½ of the parsley or cilantro, and 1 cup of the poblano chile sauce. Set aside. 
  14. Pour about ½ cup of sauce into each of two 9-by-13-inch baking pans, or enough to cover the bottom of each pan. 
  15. Place a few spoonfuls of the cauliflower filling in the center of a tortilla, roll it up, and place seam-side down in prepared baking pan. Repeat with remaining tortillas, or until filling is used up. 
  16. Place assembled enchiladas in the oven for 10 minutes, or until slightly crispy. Pour remaining sauce over enchiladas and top with remaining cheese. Bake another 15-20 minutes, or until cheese has melted and sauce is bubbling. 
  17. Remove from oven and garnish with remaining parsley or cilantro. Enjoy immediately.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Keywords: enchilada, vegetarian, cauliflower, poblano sauce