Skillet Chipotle-Cauliflower Chilaquiles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
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.
  • 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.
  1. Preheat oven to 400°F.
  2. Heat 1 Tbsp. of the oil in a 12-inch cast-iron skillet over medium-high.
  3. 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.
  4. 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.
  5. Drizzle yogurt sauce over cauliflower. Top with cilantro, cheese, avocado, radish, green onion, and fried eggs, if desired.
Nutrition Information
Serving size: ¼th of recipe (nutrition will vary depending on toppings) Calories: 138 Fat: 8 gm Saturated fat: 2 gm Carbohydrates: 14 gm Sugar: 7 gm Sodium: 442 mg Fiber: 4 gm Protein: 5 gm
Recipe by Dishing Out Health at