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Vegan Mexican Cauliflower Rice Casserole
Created by: Howcan Team
Ingredients
- 1 head of cauliflower, riced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 cup of diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of vegetable broth
- 1/4 cup of chopped fresh cilantro
- 1 cup of vegan shredded cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
- Add the diced bell pepper and cook for another 2-3 minutes until softened.
- Stir in the riced cauliflower, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and chopped cilantro, and stir to combine. Cook for an additional 2-3 minutes until the mixture is heated through and the flavors are well combined.
- Transfer the cauliflower rice mixture to a 9x13 inch baking dish, and spread it out evenly.
- Sprinkle the vegan shredded cheese on top of the cauliflower rice mixture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with sliced avocado and a squeeze of lime juice before serving.
- Enjoy your Vegan Mexican Cauliflower Rice Casserole!
The Vegan Mexican Casserole with cauliflower rice is a modern twist on a classic dish, offering a healthier and low-carb alternative. This innovative take on the traditional casserole has gained popularity in recent years, especially among those following a vegan or plant-based diet. Renowned chefs like Chloe Coscarelli and Isa Chandra Moskowitz have popularized this dish, infusing it with their unique culinary styles. This flavorful casserole is a fusion of Mexican and vegan cuisine, featuring layers of cauliflower rice, black beans, corn, bell peppers, and a zesty tomato sauce, all topped with creamy avocado and dairy-free cheese. The dish is then baked to perfection, allowing the flavors to meld together, creating a satisfying and wholesome meal. In terms of the best version of this dish, some of the key elements to get right include the seasoning of the cauliflower rice and the richness of the tomato sauce. For those seeking a famous alternative method, some chefs recommend adding a layer of dairy-free sour cream or a sprinkle of cilantro for an extra burst of flavor. Today, this delectable casserole can be savored at vegan and Mexican-inspired eateries across the United States, with notable establishments in cities like Los Angeles, New York, and Portland offering their own unique interpretations of this dish. Whether enjoyed at a trendy restaurant or homemade in the comfort of your kitchen, the Vegan Mexican Casserole with cauliflower rice is a delightful and nutritious culinary creation that continues to captivate food enthusiasts worldwide.
60 min
6
320 calories
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