Enchiladas with cauliflower meat

Why yes I am on a Mexican food train and the next stop had to be enchiladas. I never knew some of the most celebrated Mexican recipes can be replicated at home so easily. And you don’t need any fancy ingredients. Most of the spices and ingredients used in Indian kitchens are similar to Mexican ones. And the flavours always so profound.

I was quite intrigued to use cauliflower meat while cooking Mexican. We often make Gobhi ka keema at home with minced cauliflower and soya chunks. And using the same ingredients slightly differently to see pretty exciting results. Read on!

You can try some more Mexican fare from my cooking expeditions. Zucchini and Carrot fritter tacos, Breakfast tacos, Quesadillas and DIY Tacos.

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Ingredients for Cauli meat Enchiladas – serves 4

This recipe is for 10 rolls of 6 inches approximately. You can use store-bought tortillas or make you own as I did. The recipe for wholewheat is here.

• Cauliflower – 1, medium approximately 400 g
• Soya nuggets – 3/4 cup
• Tomato – 1, medium-sized chopped
• Onion – 2, medium-sized chopped
• Green pepper – 1, small, chopped
• Sweet corn – 1 cup
• Tomato ketchup – 3 tbsp
• Chilli sauce – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Oil – 2 tbsp
• Sugar – 1 tsp
• Salt – to taste
• Mozzarella cheese – 1 cup

FOR THE ENCHILADA SAUCE

• Onion – 1 small
• Tomatoes – 4, small
• Garlic cloves – 4, finely chopped
• Clove – 5 to 6
• Sugar – 1/2 tsp
• Chilli sauce – 1 tsp
• Cornflour – 1 tbsp
• Water
• Oil – 1 tbsp

Method for the Enchiladas

FOR THE STUFFING

• Wash and cut the cauliflower florets. Lightly blanch in the microwave on high for 2 minutes. Drain and cool. Pulse the cauliflower florets for 30 to 45 seconds so that you get a slightly coarse mixture.
• Soak the soya nuggets in warm water so that they are fluffy. And roughly chop.
• Heat oil in a pan, add the onions and cook till transparent. Add the cauliflower, soya nuggets, tomatoes and pepper and mix well. Cook for 5 minutes.
• Add the sweet corn and season with red chilli powder, salt and coriander powder. Cook for another 5 minutes, splash with a little water if need be.
• Mix in the sauces well and add sugar. Cook for another 5 to 7 minutes. Allow the mixture to cool down.

FOR THE ENCHILADA SAUCE

• Wash the tomatoes and roughly chop them, add to the mixer and make a smooth puree.
• Heat oil in a pan, add the cloves, onion and garlic. Cook for 5 minutes, until fragrant.
• Add the tomato puree and mix well. Mix in the sauces and spices. Cook for 5 minutes on medium low heat.
• Mix cornflour in 1/4 cup water so that it doesn’t form lump when we add it to the sauce.
• Add 1 cup water to the pan and cornflour. Mix well and cook for 2 minutes until the sauce thickens.

ASSEMBLING & BAKING THE ENCHILADAS

• Preheat the oven at 200 degrees for 10 minutes.
• Lightly grease a bake-proof dish.
• Take a spoonful of the mixture on one end of the tortilla and roll. Line the dish with all the rolled tortillas.
• Pour the sauce on top of them and spread evenly. You can add the leftover mixture with the sauce as well.

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• Spread the cheese on top and bake for 25 minutes at 180 degrees. You can substitute the mozzarella for any other plant-based cheese.
• Cool down for 5 minutes, and enjoy the messy deliciousness!