Mexican Cauliflower

Mexican Cauliflower Casserole is a fantastic side dish. There are many spices and accent vegetables that blend just right. Easy to make and healthy too.

Just looking at this photo makes me want to go in the kitchen and make this casserole again.  It is a great side dish to many other recipes that are not Hispanic in nature.

Just imagine it alongside a veggie bean burger.  The perfect foil.  Or how about next to a lentil meatloaf or this Empanada recipe?  Pretty darn good.

All the vegetables helps make your dinner a complete meal which is a nice bonus too.  Perfect for lunch on a cold or hot day.

I remember when I was trying out the spice combination.  Oh, man!  It was a bit strong in the cloves department.  So way less of that and a little more of this.

The fresh breadcrumbs work nice nice too because they also help soak up the flavors.

If you’ve never had anything like this before you have got to try it.  I have looked on the internet trying to find anything similar and I think it is truly unique.  So different and so good.  Now my stomach’s growling.

My husband is a ‘spiceless’ man.  A ‘condimentless’ man too!  So he gets what I call cauliflower rice when I serve this.  He loves that so everybody is happy.

Cauliflower Rice is going to be a recipe that I put on some day.  It has lots of dairy free butter and some things that I can’t tell him about.  Not spicy but flavorful.  I’ll link to that recipe as soon as I get it on my blog.

So let’s get back to this spice filled Mexican Cauliflower recipe because it deserves our attention.  It’s easy so dive in with a fork and enjoy every bite.

See how easy it is to make this flavorful side dish in my new video ↓ right here!

 

 

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Mexican Cauliflower

Mexican Cauliflower Casserole has many spices and accent vegetables that blend just right. Easy to make and healthy too.

Course Side Dish

Recipe Type Mexican Style

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 Servings

Calories 106 kcal

Author Ginny McMeans

Ingredients

• 1 cauliflower head, separated into bite size florets
• 2 tablespoons coconut oil
• 1 onion yellow, diced
• 1 green bell pepper small, diced
• 15 ounces tomatoes can, diced with juice
• 1/8 teaspoon ground cloves
• 1 Tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs fresh
• 1/4 cup cheddar cheese dairy-free

Instructions

1. Lightly oil a 9" x 10" casserole dish
2. Steam the cauliflower florets for 15 minutes. They will be done when easily pierced with a fork.
3. Heat oil in a large skillet.
4. Saute the onion and bell pepper for about 10 to 15 minutes or until the onion looks translucent.
5. Stir in the tomatoes and cook 5 minutes.
6. Add the spices and cook 3 more minutes.
7. Put the cauliflower in the prepared casserole.
8. Pour all of the mixture from the skillet on top of the cauliflower.
9. Combine the breadcrumbs and nondairy cheese and sprinkle over the casserole.
10. Bake at 350° for 15 minutes.
11. Put under broiler for 1 minutes to brown up the top. Watch very closely.

Recipe Notes

IF FREEZING:

Let cool to room temperature. Package in rigid sided containers.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator 6 to 8 hours before baking. To bake - cover with foil and put in a 350°oven for 35 minutes. Take off the foil for the last 10 minutes of baking. Ready to serve.

 

 

 

Nutrition Facts

Mexican Cauliflower

Amount Per Serving (14 ounces)

Calories 106 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 4g 20%

Sodium 305mg 13%

Potassium 317mg 9%

Total Carbohydrates 11g 4%

Dietary Fiber 2g 8%

Sugars 3g

Protein 2g 4%

Vitamin A 21.2%

Vitamin C 43.2%

Calcium 3.7%

Iron 4.9%

* Percent Daily Values are based on a 2000 calorie diet.