Skillet Chipotle-Cauliflower Chilaquiles topped with queso fresco, cilantro, avocado, and a zippy garlic-citrus yogurt sauce. This Mexican-inspired main dish is equally welcome at dinner as it is for breakfast.I hope I have your attention because this meal is firing on ALL cylinders, friends.
It comes together quick and easy and lends itself deliciously to both weeknight and weekend meals. It’s the kind of stuff that feels indulgent, yet is nutrient-packed and worlds healthier than the fried tortilla and cheese-smothered original. (Not to knock on the original, though, because it is fabulous.)Chilaquiles are traditionally made with fried tortillas or some kind of chip, so using cauliflower may not register high on the authenticity meter, but the premise is the same: throw a bunch of goods in a piping hot skillet, add a bounty of fresh toppings, and go to town.
And since Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure), it only makes sense to top this beautiful mess with a crispy, lacy egg. This combo majorly pulls at my heart strings.The spice of the chipotle mixture is the perfect counter to the cool yogurt sauce, while a flurry of cilantro adds welcomed freshness. Feel free to use any additional toppings you like: shaved radish, avocado, queso fresco (the mild flavor will also be a welcome contrast to the heat of the chipotle mixture) or feta, scallions, lime juice, etc.!
The one golden rule of (my) life is there is no limit to toppings. Ever. We don’t need those kinds of constraints in our lives.
This recipe is:
And begging to be added to your dinner or brunch lineup this week.Just please don’t forget my invite.
- 2 Tbsp. olive oil, divided
- 1 large head cauliflower, chopped into florets
- 1 red bell pepper, roughly chopped
- 1 Tbsp. adobo sauce from canned chipotle chiles in adobo
- 2 minced garlic cloves, divided
- 2 tsp. chili powder
- 1½ tsp. cumin
- ¾ tsp. kosher salt, divided
- ¼ tsp. freshly ground black pepper
- Juice of 1 orange, divided
- ½ cup plain whole-milk Greek yogurt
- Juice of 1 lime
- Optional toppings: ½ cup fresh cilantro leaves, 1 sliced avocado, queso fresco or feta cheese, shaved radish, fried eggs.
- Preheat oven to 400°F.
- Heat 1 Tbsp. of the oil in a 12-inch cast-iron skillet over medium-high.
- Combine cauliflower florets, bell pepper, remaining 1 Tbsp. oil, adobe sauce, 1 of the minced garlic cloves, chili powder, cumin, ½ tsp. of the salt, black pepper, and juice of ½ orange; toss to combine. Add cauliflower mixture to skillet; cook 8 to 10 minutes, until lightly golden. Transfer skillet to oven and bake at 400°F for 20 minutes, tossing once halfway through.
- While cauliflower bakes, combine Greek yogurt, lime juice, remaining minced garlic clove, remaining ¼ tsp. salt, and juice from remaining half of orange. Stir with a whisk.
- Drizzle yogurt sauce over cauliflower. Top with cilantro, cheese, avocado, radish, green onion, and fried eggs, if desired.