Dinner, Kid-Friendly

Cauliflower Enchiladas

  • Prep 15 mins
  • Total 40 mins
  • Easy
  • Serves 5

Trick your kids into eating veggies with these scrumptious cauliflower enchiladas!


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons canola oil
  • 1 large head cauliflower, cut into 1-inch florets
  • 1 teaspoon ground chili pepper
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ½ teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 5 (6-inch) flour tortillas
  • 1 (10-ounce) can red enchilada sauce
  • 1 1/2 cups shredded Mexican blend cheese
  • 1/2 cup chopped cilantro, for garnish


  • Step 1

    In a medium bowl, toss together the oil, cumin, chili pepper, salt, and black pepper. Place the cauliflower in the Cook & Crisp basket and place the basket in pot. Close crisping lid 

  • Step 2

    Select AIR CRISP, set temperature to 390F, and set time to 15 minutes. Select START/STOP to begin. 

  • Step 3

    After 8 minutes, open lid, then lift the basket and shake the cauliflower. Lower basket back into pot and close lid. Continue cooking, until the cauliflower reaches your desired crispiness.  

  • Step 4

    When cooking is complete, remove basket from pot. Placed the cauliflower in a bowl and mix with the tomatoes.

  • Step 5

    lay the tortillas on a work surface. Divide the cauliflower-tomato mixture between the tortillas and roll them up. Place the filled tortillas seam side down in the pot. Pour the enchilada sauce on top  

  • Step 6

    Close Crisping lid. Select BROIL and set time for 10 minutes. Select START/STOP to begin. 

  • Step 7

    After 5 minutes, open the lid and add the cheese on top. Close lid and continue cooking until cheese is golden brown. 

  • Step 8

    When cooking is complete, add cilantro and serve