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

porsjoner

15 minutes

aktiv tid

1 hour

total tid

Start matlaging

Ingredienser

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

Fremgangsmåte

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.

Næringsinnhold

Porsjonsstørrelse

1.5 cups

Kalorier

358 kcal

Totalt fett

14 g

Mettet fett

3 g

Umettet fett

Transfett

Kolesterol

Natrium

980 mg

Totalt karbohydrater

45 g

Kostfiber

12 g

Totalt sukker

9 g

Protein