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Skillet Chipotle-Cauliflower Chilaquiles

Skillet Chipotle-Cauliflower Chilaquiles

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.
Course Vegetarian
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 138kcal


  • 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
  • 1 1/2 tsp. cumin
  • 3/4 tsp. kosher salt divided
  • 1/4 tsp. freshly ground black pepper
  • Juice of 1 orange divided
  • 1/2 cup plain whole-milk Greek yogurt
  • Juice of 1 lime
  • Optional toppings: 1/2 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, 1/2 tsp. of the salt, black pepper, and juice of 1/2 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 1/4 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.


Serving: 1g | Calories: 138kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 442mg | Fiber: 4g | Sugar: 7g