Cauliflower and 'Beef' Vegetarian Enchiladas

Cauliflower and 'Beef' Vegetarian Enchiladas

I've been on a cauliflower kick lately. I used to do two things with it: roast it and use it like broccoli in stir fry and curry. Then I realized there was way more you could do with this versatile and curious-looking veggie head. A couple recent favorites have been pureeing it with beans to make a mashed potato-type dish and frying them as fritters. I wanted to try something new for dinner this week with cauliflower and had seen some recipes where you mince it and use it as rice, so I figured I'd give it a go.

This is an incredibly easy way to use cauliflower. You simply put it in a food processor and give it a few pulses and it takes on a crumbly, rice-like texture that you can add as a filling to bulk up any dish. You leave the carbs behind and get an extra serving of vegetables. What's not to love? I decided to use it as filling for vegetarian enchiladas. Although the actual taste of the cauliflower wasn't terribly pronounced, I enjoyed the texture. This would be a great way to sneak some veggies in on your kids (or anyone else who doesn't think they like vegetables or cauliflower).



  • Three tablespoons of olive oil
  • Half a yellow onion, diced
  • Half a red onion, diced
  • A green bell pepper, diced (reserve about a quarter of a cup for the topping)
  • A jalepeno, chopped finely
  • Salt to taste
  • Red pepper flakes to taste
  • A teaspoon of cumin
  • Half a head of uncooked cauliflower, pulsed a few times in a food processor 
  • One bag of vegetarian beef "crumbles" (My go-to is the Quorn brand, but any fake beef will work. Or try tempeh or seitan or real beef or anything you want. I'm not your mom and won't tell you what to do.)
  • About a cup of cheese dip (I used store bought, but making your own cheddar beschamel would really set this dish off.)
  • A tablespoon or worcestershire sauce
  • About eight tortillas

Preheat the oven to 350 degrees. Heat the olive oil in a large pan over medium to medium high heat. Add the onion, bell pepper (less the reserved quarter cup) and jalepeno. Give it a nice stir to coat everything, then add the salt and red pepper flakes. Cook that until the onions start to turn translucent, then add the fake beef (or whatever you're using). Cook until that is heated throughly, then add the cauliflower, cumin and worcestershire sauce. Next, add in all but about 2 tablespoons of the cheese sauce. Mix well to combine and turn off the heat. 

Now, you're going to fill your tortillas with this mixture. Don't get overly complicated with this. You don't need to make perfect little burrito rollups, you just need to get the filling into the tortilla and get the tortilla in a greased 8x12 baking dish. My method is to lay the tortilla flat, plop a nice big spoonful of the mixture in the middle, then basically just roll one side under the other side. Put it in the pan crease down, smooth side up. Repeat until you're all done.

Top with the remaining cheese dip and bell pepper. Bake for 20-30 minutes, until everything is bubbly and the tops of the enchiladas are starting to brown. Serve immediately! 

Frittata: Master of Breakfast & Leftovers

Frittata: Master of Breakfast & Leftovers