Ingredients
- 1 tbsp. Olive Oil
- 1 head Josie’s Organics Organic Cauliflower, chopped into bite-sized pieces
- 3 Chipotles in Adobo Sauce, chopped
- 1 tsp. Dried Oregano
- 1 tsp. Salt
- ½ cup Enchilada Sauce
- 8 Corn Tortillas, warmed over a griddle or skillet
- 1 cup Mexican Shredded Cheese, regular or dairy-free
- 1 ripe Avocado, peeled and de-pitted
- ½ cup Josie’s Organics Organic Cilantro
- ¼ cup Plain Greek Yogurt
- ¼ cup Lime Juice
- Salt & Black Pepper, to taste
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Directions
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1
In a large saucepan, combine the chopped cauliflower, chopped chipotles, oregano, salt, enchilada sauce, and olive oil. Mix until well-combined. Saute over medium-high heat until the cauliflower is tender, about 10 minutes. (Alternatively, you can bake at 450F for 6-8 minutes on each side.)
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2
In a food processor, combine the avocado, cilantro, yogurt, and lime juice. Pulse until smooth. Adjust texture to preference by adding more or less lime juice or water. Season with salt and black pepper to taste.
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3
Layer the warmed corn tortillas with the cauliflower, cilantro citrus crema sauce, and shredded cheese to enjoy warm!
