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Seafarer Cauliflower Enchiladas


2 tbsp neutral cooking oil, like canola
2 cloves of garlic, minced
1 tbsp chili powder
2 tsp smoked paprika
1 tsp cumin
1 head of cauliflower, chopped into bite-sized florets
1 cup Seafarer Kolsch-style Ale
Kosher salt and freshly ground black pepper
24 oz canned diced tomatoes
1 tbsp ancho chile powder
2 tsp cumin
2 tsp garlic powder
Canola oil, for frying
1 cup broth
10-12 corn tortillas
3 cups Monterey jack cheese, shredded
Cilantro, to garnish

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1. Heat oil over medium-high heat in a large pot or saucepan. Add garlic, chili powder, paprika, and cumin. Saute until fragrant, 30 seconds to 1 minute. Add cauliflower, tossing to coat. Add Seafarer Kolsch-Style Ale and season with salt and pepper. Cover, lower heat to a simmer, and cook for 5 minutes.

2. Remove lid and continue to cook for 7-9 minutes, until cauliflower is fork tender and almost all liquid has evaporated.

3. To make sauce, add tomatoes, ancho chile powder, cumin, and garlic powder to a blender. Season with salt and pepper to taste and blend until smooth. Heat about 1 tbsp of canola oil in a large saucepan over medium heat. Carefully pour in blended sauce and cook for 10 minutes. Add broth and stir, lowering heat to a simmer.

4. Heat oven to 450° F. Pour canola oil into a medium skillet at 1/2-inch depth and heat over medium heat. Using tongs, fry tortilla for 20 seconds, until a little crisp. Dip fried tortilla in sauce and transfer to a sauced casserole dish.

5. Fill tortilla with cauliflower and cheese, roll and arrange seam side down. Repeat for remaining tortillas. Top with sauce and cheese.

6. Bake until cheese is melted and lightly browned, 5-7 minutes. Top with cilantro.

Pick up Seafarer Kolsch-Style Ale at a California beer seller near you. Click here to find more recipes like this one by our friends at Beer Belly.

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