Cauliflower Chilaquiles
Cauliflower Chilaquiles with homemade salsa roja, black beans, and a cooling lime crema. Enjoy this Mexican-inspired main topped with fried eggs with for brunch or dinner.
Servings: 4 servings
Equipment
- Large oven-safe skillet (such as cast-iron)
- Blender
- Rimmed baking sheet
Ingredients
- 1 small head cauliflower, cut into small florets
- 1 small yellow or Spanish onion, peeled and quartered
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 tsp. kosher salt, divided
- 1 cup vegetable broth
- 4 dried guajillo chiles, stemmed
- 4 to 5 plum or Roma tomatoes
- 3 garlic cloves
- 1/2 tsp. dried oregano (preferably Mexican oregano)
- 1 (15-oz.) can black beans, drained and rinsed
- 4 handfuls corn tortilla chips*
- 1/2 cup shredded Monterey Jack or Oaxaca cheese
Optional Toppings
- 2 to 4 fried eggs
- Sliced avocado
- Lime crema (sour cream mixed with fresh lime juice, a pinch of salt, and enough water to thin out enough for drizzling)
- Fresh chopped cilantro leaves
Instructions
- Preheat oven to 425ºF.Roast Vegetables: Arrange cauliflower florets and onion segments on a large rimmed baking sheet. Drizzle with olive oil, and toss in chili powder, smoked paprika, cumin, and 1/2 tsp. salt.Roast for 30 minutes, tossing cauliflower and turning onion segments once halfway through.While the veggies are roasting, heat vegetable broth in the microwave or in a saucepan until steaming but not boiling. Remove from heat and add dried guajillo chiles. Let soak for 30 minutes.
- Prepare Salsa Roja: Add roasted onion segments to a blender, along with tomatoes, garlic, oregano, remaining 1/2 tsp. salt, guajillo chiles and soaking broth. Blend on high speed until smooth.Empty salsa roja into a large oven-safe skillet (such as a cast-iron). Simmer for 12 to 15 minutes, until the mixture reduces and thickens. Taste and adjust seasoning as needed.
- Assemble Chilaquiles: Add roasted cauliflower, black beans, and chips to the skillet, and gently toss to coat in sauce. Scatter cheese overtop and broil for 3 to 5 minutes, until the cheese is melted and corners of chips are crisp.Remove chilaquiles from oven and add toppings of choice. Serve immediately.
Notes
*I tried a few brands of tortilla chips and liked the flavor and texture of Late July Chia and Quinoa Tortilla Chips best.
- Make Gluten Free: Be sure to choose certified gluten-free tortilla chips, or make your own chips with gluten-free corn tortillas.
- Make Dairy Free: Omit the cheese and use a plant-based yogurt for the crema.
- Make Vegan: Omit the cheese and eggs, and use a plant-based yogurt for the crema.
Nutrition
Serving: 1.5cups | Calories: 358kcal | Carbohydrates: 45g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Sodium: 980mg | Fiber: 12g | Sugar: 9g