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.
1Tbsp.adobo sauce from canned chipotle chiles in adobo
2minced garlic clovesdivided
1/4tsp.freshly ground black pepper
Juice of 1 orangedivided
1/2cupplain whole-milk Greek yogurt
Juice of 1 lime
Optional toppings: 1/2 cup fresh cilantro leaves1 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.