Roasted cauliflower enchiladas com molé

20140513_184137Yet another iteration of enchilada: Along with pizza, obviously, far and away – favorites. Each, of course, is completely, entirely different! Why these – they are roasted cauliflower! That has never been done before, therefore, this is the first time (these) enchiladas have ever been made.

Butternut squash and mole go together like hot summer nights and sweet kisses – alack, ours must have had a head cold because it was not butternut delicious…

20140513_184122But a shame to waste, so it was squashed – well, obviously. Then, suddenly, it combined with a diced tomato and chopped pepper to no exceptional result until came along a little mint chutney. Is correct…

Cauli roasted with seasoning, oregano and a little chipotle before integrating with a cheese type substance and rolled in molé dipped tortillas.

The strange, guacamole-looking, squash assembly topped the toasted temptations, the flavor – oddly – added nicely to the mellow medley and marvelous mole. As always, one of the best combinations yet.

20140513_184200This terrible redundancy leads to the possibility it’s time to wrestle over a new name for the site, maybe, The Wonderful World of Enchiladas?

Or, perhaps, Tortilla Land: We don’t masa ‘round! So many layers of goodness there – but of course, we do masa round! Otherwise the tortillas would be square.

It’s Friday, and like the tortilla said as it made for the molé – it’s time to get sauced!

Ter um grande fim de semana,todo mundo!




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