Stacked Cauliflower Enchilada With Green Chile Sauce - cooking recipe

Ingredients

1 head cauliflower
1 white onion, cut vertically into 8 pieces
1 cup black california olive, pitted and sliced
2 tomatoes, coarsely chopped
1 (15 ounce) can black beans, drained and rinsed
6 -9 corn tortillas
1/2 lb smoked cheddar cheese (or regular cheddar or Monterey Jack)
1 (28 ounce) can green enchilada sauce
1/4 cup fresh cilantro leaves, chopped
1/2 cup sour cream

Preparation

Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands.
Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.).
Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted.
Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.