Roasted Cauliflower Chilaquiles
Servings: 4 servings
Ingredients
- 8 corn tortillas sliced into triangles
- 4 cups chopped cauliflower florets 1 medium-size head cauliflower
- 1 tablespoon high heat oil + 1 tablespoon extra virgin olive oil
- 1 poblano pepper or 2 jalapeños, seeded and finely chopped*
- 1/2 red onion finely chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon + 1/2 teaspoon cumin divided
- 1 teaspoon + 1/2 teaspoon chili powder divided
- 1 teaspoon + 1/2 teaspoon smoked paprika divided
- 16 ounces your favorite salsa or enchilada sauce**
- avocado cilantro and cashew nacho cream (or vegan cheese) for serving
Instructions
- Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Stack the tortillas then use a sharp knife to cut into triangles. Arrange the tortilla triangles on top of the lined baking sheet, spray with high heat oil and sprinkle with salt. Bake in the oven for 14 minutes, flipping them half way through. Remove from oven and set aside to cool. (Skip this step if using tortilla chips)
- On the same baking sheet, place chopped cauliflower on top, drizzle with high heat oil and 1/2 teaspoon of cumin, chili powder, and smoked paprika. Bake in the oven for about 20 minutes, until slightly crispy.
- Meanwhile warm the olive oil in a large skillet over medium heat. Add the onion and jalapeño then cook for about 5 minutes. Pour in the black beans and 1 teaspoon of cumin, chili powder, smoked paprika and a large pinch of salt. Stir to combine.
- To the skillet, add the roasted cauliflower, salsa and tortilla chips then stir together until heated through. Serve warm with diced avocado, cilantro, and a drizzle of nacho cashew cheese then enjoy!
Notes
*Green bell pepper will also work if you are averse to spicy peppers
**Make sure to use a salsa or enchilada sauce that is your preferred spice level. I like to use a chunky medium salsa (for large bits of tomato) and then sub a little bit of tomato sauce so that it coats everything evenly.