Rating: 4 stars
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This cauliflower casserole is inspired by nachos and stuffed with tender roasted cauliflower, sweet red pepper and brown rice. Salsa helps bind the ingredients together, along with melted cheese. Crushed tortilla chips on top add crunch. Serve with the suggested garnishes, or add your own favorite toppings to complete the dish.

EatingWell.com, November 2022

Gallery

Credit: Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Josh Hoggle

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in bottom of oven; preheat to 425°F. Arrange cauliflower, onion, bell pepper and poblano on a large rimmed baking sheet. Drizzle with oil and sprinkle with taco seasoning and salt; toss to coat. Spread into an even layer. Roast, stirring once, until the vegetables are browned and crispy around the edges, about 30 minutes. Remove from the oven.

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  • Reduce oven temperature to 350°F. Lightly coat a 3-quart baking dish with cooking spray.

  • Transfer the roasted vegetables to a large bowl. Stir in beans, rice, corn, salsa and 1/2 cup cheese. Transfer the mixture to the prepared baking dish. Sprinkle with tortilla chips. Sprinkle the remaining 1 cup cheese over the top. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the casserole is hot throughout and the cheese is melted and browned, about 10 minutes more. Garnish with cilantro, jalapeños, sour cream and/or lime wedges, if desired.

Nutrition Facts

about 1 3/4 cups
447 calories; protein 17g; carbohydrates 56g; dietary fiber 9g; sugars 9g; fat 18g; saturated fat 6g; mono fat 8g; poly fat 3g; cholesterol 27mg; vitamin a iu 1332IU; vitamin b3 niacin 3mg; vitamin c 96mg; vitamin d iu 6IU; vitamin e iu 3IU; folate 95mg; vitamin k 18mg; sodium 631mg; calcium 276mg; iron 3mg; magnesium 114mg; phosphorus 352mg; potassium 729mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 6mg; selenium 10mcg.
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