Stacked Cauliflower Enchilada with Green Chile Sauce

[Guest guest]

We had this yesterday for dinner and it was amazing. Definitely a keeper! It

is from " The Gourmet Vegetarian Slow Cooker " by Lynn Alley.

 

1 head cauliflower

1 white onion, cut vertically into 8 pieces

1 cup sliced pitted California olives, drained

2 tomatoes, coarsley chopped

1 (15 oz) can black beans, drained (I used beans with cumin and chili spices)

6-9 corn tortillas

1/2 pound smoked or regular cheddar or Monterey Jack cheese, grated

1 (28 oz) can green enchilada sauce (I ended up using 2 15 oz cans and it was

great)

1/4 cup chopped fresh cilantro leaves, for garnish

1/2 cup sour cream, for garnish

 

Trim and core the cauliflower, then wash and slice the head vertically. You

will be placing it in layers in the casserole, so you want the pieces fairly

thin. Pull the onion layers apart.

 

In a large bowl, conmbine the cauliflower, onion, olives, tomatoes, and beans

using your hands (I used a spoon).

 

Oil the inside of the slow cooker insert (I used spray). Place 2 or 3

overlapping tortillas in the bottom of the insert (because of the shape of my

pot I ended up using 4 tortillas per layer). Add a layer of half the mixed

vegetables and top it with a generous sprinkling of cheese - about one-thid of

the cheese. Pour 1/2 cup of the enchilada sauce over the layer.

 

Add another layer of tortillas, then the remaining vegetables and another

on-third of the cheese. Pour on another 1/2 cup sauce. Finish with an

additional layer of tortillas and the remaining 2 1/2 cups sauce. Even though

you may appear to have an excess of sauce, much of it is absorbed into the

tortillas as they cook. (I used a little extra and it was great.)

 

Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top

the casserole with the remaining cheese, cover and cook for an additional 30

minutes, or until the cheese is melted.

 

Turn off the heat and allow the contents of the insert to sit for 10-15 minutes

to set, then carefully scoop up generous individual serving of the enchilada

into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour

cream.