Between the Food and Wine festival and California Adventure, and this bounty from the farmer’s market, I decided quite abruptly to go healthier. Here’s the first of the recipes that will come from this.
This first recipe was a surprising one. I typically hate cauliflower, but curried cauliflower is amazing. As a note, the wonderful Jasmine introduced me to Mae Ploy green curry paste, which you buy room temperature, and then store in the freezer. It lasts forever, and is available in asian markets.
Here are the instructions for the enchiladas–the tacos are pretty self explanatory, after currying the cauliflower. Everything here is from scratch, including the sauce, so no preservatives, minimally processed, mostly vegetarian (there is shrimp paste in the curry paste I use), and delicious. I would think it would be easy enough to substitute vegan cheese if you’re so inclined, but I’m not.
Salt and Pepper
Juice of 2 Limes
Peel and quarter the tomatillos, put them in a food processor or blender with coarsely chopped onion, salt, pepper, and lime juice. Process until liquid, set aside.
1 lbs Jack Cheese
1 large head of Cauliflower
2 t. Thai Green Curry Paste
6-8 Anaheim Chiles
Grate cheese, set aside. Put chiles under the broiler until skin turns black and papery, then remove and put in a large ziplock bag and seal for 3-5 minutes. Carefully (I use gloves) peel the skin off, slice open and de-seed the chiles, set aside. In a large pan, heat 1-2 T of oil and curry paste, add chopped cauliflower and onion, cook 8-10 minutes until tender.
In a 9 by 12 pan, put 1/3 of the tomatillo salsa (enough to coat the bottom). Lay a layer of tortillas (I slice some in half and edge the pan with those then fill in the middle. Add all the cauliflower mixture and spread. Add another layer of tortillas, then lay out the chiles in an even layer, followed by 2/3 of the cheese. Add a final layer of tortillas and top with the remaining salsa and cheese. Bake at 350 for 20-25 minutes.