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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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
Utensils
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.
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.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 2 of 8
Select AIR CRISP, set temperature to 390F, and set time to 15 minutes. Select START/STOP to begin.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 3 of 8
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.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 4 of 8
When cooking is complete, remove basket from pot. Placed the cauliflower in a bowl and mix with the tomatoes.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 5 of 8
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
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 6 of 8
Close Crisping lid. Select BROIL and set time for 10 minutes.Select START/STOP to begin.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 7 of 8
After 5 minutes, open the lid and add the cheese on top. Close lid and continue cooking until cheese is golden brown.
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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 8 of 8
When cooking is complete, add cilantro and serve
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 (435g) can
diced tomatoes, drained
5 (15-cm)
flour tortillas
1 (300g) can
can red enchilada sauce
120g
shredded Mexican blend cheese
30g
chopped cilantro, for garnish
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
