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
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Melt 1 tablespoon of coconut oil. Brush poblano chili peppers with some of the oil to coat and place on prepared baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk in 1 cup of warm broth. Once combined, whisk in remaining broth and cook until thick and bubbly, about 3-5 minutes.
- Turn heat down to low, and whisk in yogurt. Keep sauce on low heat while you prep the peppers.
- 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.
- Place peppers on a cutting board and dice, and then add to sauce mixture.
- Carefully transfer sauce to a high-powered blender and blend until smooth. Set aside.
- 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.
- 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.
- 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.
- 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.
- Remove from oven and garnish with remaining parsley or cilantro. Enjoy immediately.
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: enchilada, vegetarian, cauliflower, poblano sauce