Ingredients
- 1 large cauliflower
- 8 corn/flour tortillas
- 2 tbsp oil
- 1/2 tbsp grated garlic
- 1 onion, sliced
- 1 tbsp smoked paprika
- 1/2 cup jalapenos (from a jar)
- 1 tsp salt
- 400ml store-bought enchilada sauce (homemade recipe is in notes).
- 1 cup vegan cheese (vegan cheese sauce recipe is in notes).
Instructions
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Preheat oven to 180C. Heat oil in a hot skillet over medium-high heat. Add 2–3 cauliflower chunks at a time and char on both sides until deeply golden. Transfer to a chopping board and repeat with the remaining cauliflower.
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In the same skillet, cook the onion until soft and translucent. Add the jalapeños and cook for a few minutes until fragrant.
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Add the charred cauliflower back into the skillet. Pour over half of the enchilada sauce, add chopped coriander, and mix well. Lay 2 tortillas over the vegetables, spoon over about ¼ cup enchilada sauce, then repeat until all the tortillas and sauce are used.Top with vegan cheese or cheese sauce. Bake for 35–40 minutes, until bubbling.
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Serve warm with avocado, green chillies, extra jalapeños, and crushed tortilla chips if you like a bit of crunch.
Notes
Homemade enchilada sauce:
Heat 1 tbsp of oil in a pan, add the 1 onion, and 4 grated garlic cloves. Cook until onions become translucent. Add in 1 tin of tomatoes, 2 tbsp tomato puree, salt, black pepper, 2 tsp cumin powder and 2 tsp chili powder. Cook for 5 minutes. Add 1 tsp maple syrup, juice from half a small lemon and 300ml veggie stock (made with 1 stock cube). Cook for a further 5 minutes. Allow to cool, then blend until smooth.
Cheese sauce:
Heat 3 tbsp oil in a pan with 1 grated garlic clove, add in the flour and stir for 1-2 minutes. Slowly pour in 3/4 cup oat milk while stirring. Once it all comes together add in 1 cup vegan cheeses, black pepper and an additional 1/4 cup of milk. Stir until well combine.