Cauliflower Enchiladas

Name: Cauliflower Enchiladas
Ingredients: 1 pound (about 3 1/2 cups) cauliflower florets; 5 dried ancho chiles (2 ounces), stemmed and seeded; 2 cups boiling water, plus more for steaming; 1/2 small yellow onion (3 ounces total), peeled and halved; 2 garlic cloves, unpeeled; 1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted; 1 tablespoon apple cider vinegar; 2 teaspoons dried oregano, preferably Mexican; 1/2 teaspoon fine salt, plus more to taste; 1/4 teaspoon ground black pepper, plus more to taste; 1 tablespoon vegetable oil, plus more for brushing; 4 ounces feta cheese, crumbled; 8 (6-inch) corn tortillas; 2 tablespoons Mexican crema or sour cream; 4 ounces Monterey Jack cheese, shredded

"These hearty vegetarian enchiladas are filled with a simple but flavorful combination of steamed cauliflower and crumbled feta and bathed in a rich, slightly spicy sauce...."

INGREDIENTS

•

1 pound (about 3 1/2 cups) cauliflower florets

•

5 dried ancho chiles (2 ounces), stemmed and seeded

•

2 cups boiling water, plus more for steaming

•

1/2 small yellow onion (3 ounces total), peeled and halved

•

2 garlic cloves, unpeeled

•

1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted

•

1 tablespoon apple cider vinegar

•

2 teaspoons dried oregano, preferably Mexican

•

1/2 teaspoon fine salt, plus more to taste

•

1/4 teaspoon ground black pepper, plus more to taste

•

1 tablespoon vegetable oil, plus more for brushing

•

4 ounces feta cheese, crumbled

•

8 (6-inch) corn tortillas

•

2 tablespoons Mexican crema or sour cream

•

4 ounces Monterey Jack cheese, shredded

Go To Recipe

review

►