Mexican Cauliflower
Mexican Style Cauliflower Casserole has many spices and accent vegetables that blend just right.
Servings 6 Servings
Calories 106kcal
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 canned diced with juice
- ⅛ teaspoon ground cloves
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup breadcrumbs fresh
- ¼ cup dairy-free cheddar cheese grated
Instructions
- Lightly oil a 9" x 10" casserole dish or close to it.
- 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 the mixture from the skillet on top of the cauliflower.
- Combine the breadcrumbs and dairy-free cheese and sprinkle over the casserole.
- Bake at 350° for 15 minutes.
- Put under broiler for 1 minute to brown up the top. Watch very closely.
Video
Nutrition
Serving: 14ounces | Calories: 106kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 35.6mg | Calcium: 37mg | Iron: 0.9mg