Cauliflower Enchiladas with Poblano Cream Sauce
If you want to add more lacto ovo vegetarian recipes to your collection, Cauliflower Enchiladas with Poblano Cream Sauce might be a recipe you should try. One serving contains 445 calories, 21g of protein, and 24g of fat. This recipe serves 6. For $2.94 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 45 minutes. If you have vegetable broth, flour, corn tortillas, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. This recipe from Marcus Samuelsson has 3794 fans. With a spoonacular score of 87%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Chicken Enchiladas with Poblano Sauce, Chicken With Poblano Cream Sauce, and Southwest Pasta with Poblano Cream Sauce.
Servings: 6
Ingredients:
3 tbsp. butter
1 large head of cauliflower
2 tbsp. coconut oil
1 tsp. coriander
12 corn tortillas
1 tsp. cumin
3 tbsp. flour
1/3 cup fresh parsley
2 cups nonfat greek yogurt
1 large onion
2 poblano peppers
10 oz queso fresco, crumbled
3 cups hot vegetable broth
Equipment:
oven
baking sheet
frying pan
sauce pan
whisk
bowl
Cooking instruction summary:
1. Preheat oven to 400.2. Break the head of cauliflower into bite-sized florets. Toss with 1 tbsp melted coconut oil, salt and pepper. Place on a parchment-lined baking sheet and roast for 20-25 minutes until they are golden and crisp.3. Rub the poblanos with a bit of melted coconut oil and place on a separate parchment-lined baking sheet. Roast until poblanos are blackened and blistered all-around. Place in a sealed container for about 10 minutes or until cool.4. In a small pan melt about a tsp coconut oil and add the onion. Saute over medium heat until golden. Set aside.5. Heat up the vegetable broth. In a medium saucepan over medium-low heat, melt the butter. Add the flour and cook for about five minutes, whisking constantly. Add a cup of the vegetable broth to the pan and stir until totally blended. Add the rest of the broth and simmer until thick and bubbly, stirring constantly. Add the yogurt and whisk untilsmooth. Season to taste with salt and pepper.6. Rub the skins off the poblanos and remove the seeds and stems. Finely dice the peppers. Toss half with the cauliflower and stir half into the yogurt sauce.7. In a large bowl, toss together the cauliflower and remaining poblanos. Add in 2/3 of the queso fresco, the onions, coriander, cumin, half of the chopped parsley and 1 cup of the yogurt sauce. Season to taste with salt and pepper.8. Heat up the tortillas. Place a bit of the cream sauce on the bottom of a 9x13-inch baking sheet. Dollop a few tablespoons of filling into the center of each tortilla, roll up and place seam-side down in the pan. Repeat until all the tortillas are filled. Cover with remaining sauce and bake for 20-30 minutes or until sauce is bubbling and golden. Garnish with remaining parsley.
Step by step:
1. Preheat oven to 400.
2. Break the head of cauliflower into bite-sized florets. Toss with 1 tbsp melted coconut oil, salt and pepper.
3. Place on a parchment-lined baking sheet and roast for 20-25 minutes until they are golden and crisp.
4. Rub the poblanos with a bit of melted coconut oil and place on a separate parchment-lined baking sheet. Roast until poblanos are blackened and blistered all-around.
5. Place in a sealed container for about 10 minutes or until cool.
6. In a small pan melt about a tsp coconut oil and add the onion.
7. Saute over medium heat until golden. Set aside.
8. Heat up the vegetable broth. In a medium saucepan over medium-low heat, melt the butter.
9. Add the flour and cook for about five minutes, whisking constantly.
10. Add a cup of the vegetable broth to the pan and stir until totally blended.
11. Add the rest of the broth and simmer until thick and bubbly, stirring constantly.
12. Add the yogurt and whisk untilsmooth. Season to taste with salt and pepper.
13. Rub the skins off the poblanos and remove the seeds and stems. Finely dice the peppers. Toss half with the cauliflower and stir half into the yogurt sauce.
14. In a large bowl, toss together the cauliflower and remaining poblanos.
15. Add in 2/3 of the queso fresco, the onions, coriander, cumin, half of the chopped parsley and 1 cup of the yogurt sauce. Season to taste with salt and pepper.
16. Heat up the tortillas.
17. Place a bit of the cream sauce on the bottom of a 9x13-inch baking sheet. Dollop a few tablespoons of filling into the center of each tortilla, roll up and place seam-side down in the pan. Repeat until all the tortillas are filled. Cover with remaining sauce and bake for 20-30 minutes or until sauce is bubbling and golden.
18. Garnish with remaining parsley.
Nutrition Information:
covered percent of daily need
