1 head cauliflower
1 white onion, cut vertically into 8 pieces
1 cup sliced pitted California olives, drained
2 tomatoes, coarsely chopped
1 can (15 ounces) black beans, drained
6-9 corn tortillas
½ pound smoked or regular cheddar or Monterey Jack cheese, grated
1 can (28 ounces) green enchilada sauce
¼ cup chopped fresh cilantro leaves, for garnish
½ cup sour cream, for garnish
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 or 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 ½ cup of the enchilada sauce over the layer.
Add another layer of tortillas, then half of the remaining vegetables and another one-third of the cheese. Pour on another ½ cup of sauce. Finish with an additional layer of tortillas and the remaining 2½ 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 to 6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook for 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 to 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.
Serves four to six.
Suggested beverage: A nice, light, summery rose would be great with this dish.
"The Gourmet Vegetarian Slow Cooker" by Lynn Alley (2010 Ten Speed Press)