Cauliflower Enchiladas with Poblano Cream Sauce Recipe

By Joanne Bruno | April 29, 2013

meatless monday, cauliflower, enchilada, healthy mexican
meatless monday, cauliflower, enchilada, healthy mexican

Skip the greasy Mexican takeout and whip up some vegetarian enchiladas at home.

Mexican food tends to have a bad reputation of being fatty, greasy, heavy and, uh, did I say greasy? It’s truly unfortunate because most traditional Mexican food is none of these things and is instead filled with vibrantly fresh vegetables and big bold flavors.

These enchiladas are one such delicious way to make Mexican food good for you. While they do contain a fair amount of queso fresco, they are actually pretty healthy given that they contain a cauliflower filling and are topped with a cream sauce that is made creamy by protein-rich nonfat Greek yogurt. Like any Mexican dish, though, they do not skimp on flavor, making for a tasty and satisfying, slightly out-of-the-box meatless option.

Cauliflower Enchilada

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more delicious ramblings over at her blog: Eats Well with Others.

Adapted from Food Loves Writing

For more Meatless Monday Recipes:

Indian Spiced Chickpeas with Rhubarb
Asparagus Lasagna
Pizza with Escarole, Fontina and Walnuts
Soba Noodles with Eggplant and Mango
Quinoa, Fennel and Pomegranate Salad

Roasted Radishes with Greens

By Kendall Kish | April 18, 2013

roasted radishes
radishes, roasted radishes, roasted vegetables

Photo: Kendall Kish

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish. Read More

Asparagus-Radish Salad Recipe

By Patrice Johnson | April 15, 2013


Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.

asparagus, radish, salad, asparagus salad

For more Asparagus recipes:

Fettuccine Tangle with Spring Asparagus Puree

Penne with Roasted Asparagus and Goat Cheese

Spring Asparagus Tart

Asparagus Lasagne

Asparagus with Citrus Vinaigrette

Penne with Roasted Asparagus, Broccolini, and Goat Cheese Recipe

By Kendall Kish | March 25, 2013

Photo: Kendall Kish

As we welcome spring, we open our arms to all the new, fresh, seasonal produce at the markets. Early spring asparagus is tender and sweet, so it doesn’t need much more then a quick roast in the oven to make it ready to enjoy. Here, it is roasted amongst broccolini, scallions, and garlic. Tossed together with penne, sun-dried tomatoes, and goat cheese – you have a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

Photo: Kendall Kish

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