Roasted Cauliflower


Corn tortillas are filled with roasted cauliflower, chickpeas, enchilada sauce, and cheese and then smothered with extra enchilada sauce and cheese and baked until bubbly. Serve with lime crema and your favorite toppings for a satisfying vegetarian meal.

"Loved this recipe! Enchilada Sauce was so easy and delicious. I’ll never buy in a can again. Thanks so much." -Victoria


Drizzle the cauliflower florets and chickpeas in oil and toss to coat. Toss them in the spices next. Then, transfer the mixture to a prepared baking sheet and roast.


Pour some enchilada sauce in the bottom of a greased baking dish. Pour the remaining sauce into a shallow bowl or pie plate.


Dip a warmed tortilla into the sauce on both sides, then transfer to a plate. Top with some cauliflower mixture and cheese.


Roll up and place seam side down into the baking dish. Pour the remaining enchilada sauce and cheese. Then, bake and let cool.