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I call these disguise enchiladas, because you really don’t know it’s cauliflower in there unless you’re looking for it. The first time I had these I thought the stuffing must be ricotta and other cheeses.

1 medium size head of cauliflower, boiled til soft and mashed
½ to 1 bunch chopped fresh or frozen cilantro
8 oz Monterey Jack cheese, more or less.
Salt and pepper
Roll mixture inside about 8 tortillas.
Sprinkle with cheese and salsa or tomato sauce.
Bake covered at 350 Degrees for 20 minutes.
Serve with sour cream.
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