Mexican Tomato-Cauliflower Casserole
Created by lovinretirement on February 23, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 50m
- Recipe #22941
Ingredients
- 1 bag (10 ounce) cauliflower (florets, broken into bite-size pieces)
- 1 can (14.5 ounce) stewed tomatoes
- 1/4 cup yellow onion, chopped
- 1 packet (1.25 ounce) taco seasoning mix
- Salt and pepper (pinch)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Put cauliflower in a large bowl. Pour stewed tomatoes over them, crushing the tomato chucks with your fingers so they're not such big chunks. Add remaining ingredients except parmesan cheese, and stir well to mix seasonings throughout. Pour into a medium baking dish that has been sprayed with non-stick cooking spray. Spread out evenly. Sprinkle with parmesan cheese.
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Step 3: Bake in preheated 350°F oven for 50 minutes.
Nutritional Facts
- Serving Size: 1 (197 g)
- Calories 86.4
- Total Fat - 4.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 14.5 mg
- Sodium - 86.6 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.8 g
- Sugars - 4.5 g
- Protein - 4.9 g
- Calcium - 63 mg
- Iron - 0.7 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.1 mg