Roasted Cauliflower Enchiladas

twopeasandtheirpod.com

Eva Hawes

subheading: For the enchiladas:

1 small head cauliflower, washed and cut into small florets

15 oz chickpeas, rinsed and drained

2 tablespoons olive oil or avocado oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

2 cups enchilada sauce*

14 to 16 corn tortillas

2 cups shredded Mexican blend cheese, can use Monterey jack or cheddar

Toppings: cilantro, pickled red onions, avocado slices

subheading: For the Lime Crema:

1 cup sour cream or plain Greek yogurt

2 to 3 tablespoons fresh lime juice

¼ cup finely chopped cilantro

Kosher salt and black pepper, to taste

Directions at twopeasandtheirpod.com

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