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Recipe Summary

prep:
15 mins
slow-cook:
3 1/2 hours on HIGH or 6 hours on LOW, plus 30 minutes
Servings:
8
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Ingredients

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Directions

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  • Cut cauliflower into florets and slice them into 1/2-inch-thick slices (you should have about 6 cups). Place cauliflower, tomatoes, beans, corn and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.

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  • Coat inside of oval slow cooker bowl with nonstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.

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  • Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese has melted. Let sit for 10 minutes, then serve with sour cream, if desired.

Nutrition Facts

362 calories; total fat 18g; saturated fat 10g; cholesterol 44mg; sodium 1011mg; carbohydrates 30g; fiber 6g; protein 19g.

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