Cauliflower Enchilada Casserole

Cauliflower Enchilada Casserole

Have you made enchiladas with cauliflower as the star ingredient? Our gluten free enchilada casserole is packed with an extra hit of veggies and super easy to make 100% vegetarian. We have the adaptable recipe all spelled out so you can make this healthy and indulgent main dish. Don't forget this is a great freezer meal for camping and easy weeknight dinners. Even better, it makes an even better leftover for lunch the next day.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


1 head cauliflower (riced and cooked)
1.5 lbs pastured chicken breast (cooked and shredded - omit for vegetarian)

6 Siete Foods cassava tortillas
1.5 cups Siete Foods or Simply Organic red enchilada sauce
1 can organic black beans drained
3/4 can black olives sliced
1 bunch (~1/2 cup) chopped fresh cilantro
1/2 bunch (~1/4 cup) chopped fresh parsley
1 jalapeño finely diced (seeds and ribs removed)
1/2 cup chopped green onion
2 cups organic Jack cheese

2 tsp salt
1 tsp paprika
2 tsp cumin
1 tbsp dried cilantro

With Chicken: Season chicken on both sides. Add olive oil to hot Instant Pot. Lightly brown chicken on both sides - 6-7 minutes each side. Add 1/2 cup enchilada sauce and 1 cup chicken stock/broth. Change setting to pressure cook and cook for 20 min on high in the Instant Pot. Release steam and shred chicken in the juices. Omit this step for vegetarian.

Cauliflower: To cook, sauté riced cauliflower about 10 mins or microwave 5 mins in a covered glass bowl.

Cauliflower Mixture:
Mix black beans and chopped fresh herbs, jalapeño and 1 cup enchilada sauce with cauliflower. If vegetarian, add seasoning directly to cauliflower mixture.

Use the reVessel 8.8 cup vessel to assemble this casserole.

Recipe Instructions:
Preheat oven to 350 degrees. Fold tortillas in half to break evenly and using four halves at a time, line the bottom of the dish. Coat the tortillas with a layer of enchilada sauce. Spread approximately 1.5-2 cups of cauliflower mixture edge to edge (about 1/2 inch thick). Sprinkle 3/4-1 cup of cheese and sliced black olives and repeat with four more tortillas, enchilada sauce, cauliflower and cheese (repeat one more time if room/ingredients). To finish, add one more layer of tortilla, enchilada sauce and cheese. Bake for 15 minutes at 350 degrees (F) with reVessel silicone lid resting on top. Remove silicone lid and bake 5 additional minutes.

To serve, top with avocado, cilantro and green onion and enjoy!