Breakfasts

Cauliflower Chilaquiles

Name: Cauliflower Chilaquiles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
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; 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

4 servings

portionen

15 minutes

aktive zeit

1 hour

gesamtzeit

Kochen beginnen

Zutaten

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

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

Anweisungen

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.

Nährwertangaben

Portionsgröße

1.5 cups

Kalorien

358 kcal

Gesamtfett

14 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

980 mg

Gesamtkohlenhydrate

45 g

Ballaststoffe

12 g

Zucker insgesamt

9 g

Eiweiß