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.
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.
Mexican Cauliflower Casserole has many spices and accent vegetables that blend just right. Easy to make and healthy too.
- 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
- Lightly oil a 9" x 10" casserole dish
- Steam the cauliflower florets for 15 minutes. They will be done when easily pierced with a fork.
- Heat oil in a large skillet.
- Saute the onion and bell pepper for about 10 to 15 minutes or until the onion looks translucent.
- Stir in the tomatoes and cook 5 minutes.
- Add the spices and cook 3 more minutes.
- Put the cauliflower in the prepared casserole.
- Pour all of the mixture from the skillet on top of the cauliflower.
- Combine the breadcrumbs and nondairy cheese and sprinkle over the casserole.
- Bake at 350° for 15 minutes.
- Put under broiler for 1 minutes to brown up the top. Watch very closely.
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.