Stacked Cauliflower Enchilada with Green Chile Sauce

1 head cauliflower

1 white onion, cut vertically into 8 pieces

1 cup pitted California olives, drained

2 tomatoes, coarsely chopped

1 (15 oz) can black beans, drained

6 to 9 corn tortillas

1/2 pound Monterey Jack cheese, grated

1 (28oz) can green enchilada sauce

1/4 cup chopped fresh cilantro leaves, for garnish

1/2 cup light sour cream, for garnish

1. Trim and core the cauliflower, then wash and slice the head vertically. You want the pieces to be fairly thin. Pull the onion layers apart.

2. In a large bowl, combine the cauliflower, onion, olives, tomatoes, and beans using your hands.

3. Oil the inside of a 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 1/3 of the cheese. Pour 1/2 cup of the enchilada sauce over the layer.

4. Add another layer of tortillas, then the remaining vegetables and another 1/3 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.

5. 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.

6. Turn off the heat and allow the contents to sit for 10 to 15 minutes to set. Scoop portions into bowls and top with cilantro and sour cream.

Serves 4 to 6 

This dish is amazingly flavorful, and takes little work to prepare. You could easily make this a vegan dish by omitting the cheese and sour cream.