By Joanne Bruno | April 29, 2013

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

Cauliflower Enchiladas with Poblano Cream Sauce Recipe

Servings: 6
Calories: 376 per serving


  • 1 large head of cauliflower
  • 2 tbsp. coconut oil
  • salt and pepper
  • 2 poblano peppers
  • 1 large onion, chopped
  • 10 oz queso fresco, crumbled
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1/3 cup fresh parsley, chopped
  • 12 corn tortillas
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 3 cups hot vegetable broth
  • 2 cups nonfat greek yogurt


1. Preheat oven to 400.

2. Break the head of cauliflower into bite-sized florets. Toss with 1 tbsp melted coconut oil, salt and pepper. Place on a parchment-lined baking sheet and roast for 20-25 minutes until they are golden and crisp.

3. Rub the poblanos with a bit of melted coconut oil and place on a separate parchment-lined baking sheet. Roast until poblanos are blackened and blistered all-around. Place in a sealed container for about 10 minutes or until cool.

4. In a small pan melt about a tsp coconut oil and add the onion. Saute over medium heat until golden. Set aside.

5. Heat up the vegetable broth. In a medium saucepan over medium-low heat, melt the butter. Add the flour and cook for about five minutes, whisking constantly. Add a cup of the vegetable broth to the pan and stir until totally blended. Add the rest of the broth and simmer until thick and bubbly, stirring constantly. Add the yogurt and whisk until
smooth. Season to taste with salt and pepper.

6. Rub the skins off the poblanos and remove the seeds and stems. Finely dice the peppers. Toss half with the cauliflower and stir half into the yogurt sauce.

7. In a large bowl, toss together the cauliflower and remaining poblanos. Add in 2/3 of the queso fresco, the onions, coriander, cumin, half of the chopped parsley and 1 cup of the yogurt sauce. Season to taste with salt and pepper.

8. Heat up the tortillas. Place a bit of the cream sauce on the bottom of a 9x13-inch baking sheet. Dollop a few tablespoons of filling into the center of each tortilla, roll up and place seam-side down in the pan. Repeat until all the tortillas are filled. Cover with remaining sauce and bake for 20-30 minutes or until sauce is bubbling and golden. Garnish with remaining parsley.

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