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Mexican cauliflower & veggies with corn chips & sour cream

Mexican cauliflower with veggies & corn chips with sour cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Small bowl
  • 1 Large frypan

Ingredients

Cook sweet potato

  • 400 g sweet potato
  • 2 carrot
  • 1 tbsp olive oil

Cauliflower

  • 1 red onion
  • ½ head cauliflower
  • 400 g kidney beans
  • 1 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • 1 cube vegetable stock
  • 50 g tomato paste
  • 400 g diced tomatoes
  • 1 cup frozen corn

Cheese

  • 50 g cheddar cheese

Toppings

  • 1 bunch coriander optional
  • 1 avocado optional

To serve

  • 125 g sour cream
  • 170 g corn chips or gluten-free corn chips

Instructions

Before you start

  • Preheat oven to 220°C or 200°C fan bake. Line an oven tray with baking paper.

Cook sweet potato & carrot

  • Dice 400 g sweet potato and 2 carrot into 1cm. Toss on the prepared tray with 1 tbsp olive oil and season with salt and pepper. Cook in the oven on the lower rack for 15-20 minutes, until tender. Turn once during cooking.

Start cauliflower

  • Peel and finely slice 1 red onion. Finely chop ½ head cauliflower. Rinse and drain 400 g kidney beans, transfer to a bowl and roughly mash. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add onion and cook for about 2 minutes, until tender. Add cauliflower, 2 tbsp Mexican seasoning, 1 cube vegetable stock and 50 g tomato paste and cook for 2 minutes, until fragrant.

Finish cauliflower

  • Then add 400 g diced tomatoes, 1 cup frozen corn and the mashed beans to the pan and bring to a simmer. Turn the heat down and cook for about 5 minutes, stirring often, until slightly thickened. Season to taste with salt and pepper.

Grill cheese

  • When the sweet potato and carrot are cooked, add it to the cauliflower mixture and gently stir to combine. Grate 50 g cheddar cheese over top.
    If using an ovenproof frypan switch the oven to grill function and grill the cheese on the upper oven rack for about 5 minutes, until the cheese has melted.
    If you're not using an ovenproof frypan, place a lid on top, and cook a further 5 minutes, until the cheese has melted.

Prep toppings

  • Roughly chop 1 bunch coriander. Peel and dice 1 avocado.

To serve

  • Divide the Mexican cauliflower and veggie between plates. Top with sour cream, avocado and coriander. Serve with corn chips on the side for scooping.

Nutrition

Calories: 784kcal | Carbohydrates: 100g | Protein: 22g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 829mg | Potassium: 1925mg | Fiber: 21g | Sugar: 13g | Calcium: 308mg | Iron: 7mg