Cauliflower Enchilada Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 (15 ounce can Black beans
  • 1 Cauliflower, large
  • 1 cup Corn
  • 1/2 tsp Oregano

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Cheddar
  • 3/4 cup Monterey jack cheese

• Prepared

  • 2 cups Enchilada sauce, red

Found on closetcooking.com

Description

Ingredients

• 1 large cauliflower, cut into florets
• 1 tablespoon oil
• 2 cups red enchilada sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• salt and pepper to taste
• 3/4 cup monterey jack cheese, shredded
• 1/2 cup cheddar, shredded

Directions

• Toss the cauliflower in the oil, place it on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
• Mix the cauliflower, enchilada sauce, beans, corn, chili powder, cumin and oregano, season with salt and pepper to taste, place it in a baking dish and sprinkle on the cheese.
• Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20 minutes.

Nutrition