Mealtime has lost its luster. Now that most of us are working remotely, the line between sacred time and work time has become awfully blurry, leaving many of us rushing through breakfast, lunch, and dinner to get back to the thousands of emails in our inboxes. As a results, we’ve lost sense of community, our central nervous systems are at max capacity, and our ability to digest our lives is at an all-time low!

James Beard Award-nominated cookbook author and longtime food blogger Sara Forte of Sprouted Kitchen would like us to hit pause on this whole “rushing through life” thing, and instead, opt to come together around the kitchen table. Her newest cookbook (launching April 30), Around Our Table: Wholesome Recipes to Feed Your Family & Friends features 120 of her family-favorite recipes that always nourish during the commotion of everyday life—whether for a simple family meal, festive friend gatherings, or when you just need a d*mn moment.

We’ve gotten a first look and have been digging her Smoky Cauliflower Enchiladas that are easy to make, easy to digest, and easy to enjoy.

Pre order Sara’s newest cookbook here.

Sara Forte’s Smoky Cauliflower Enchiladas

Serves 6

Making enchilada sauce is easier than you think. A little sauté and a blend, that’s it. It will keep for about five days in the fridge, so it can be made in advance. That said, your time-saver tip here is to use a prepared sauce; we like Frontera and Siete brands—red over green!

We use corn tortillas, but any small to medium tortilla works great. Corn tortillas don’t roll as easily as
wheat, but I like that they’re small and gluten-free. Traditionally, the tortillas are fried before rolling to help hold their shape, but I don’t want the extra oil and don’t mind that the tortillas break down a bit.

For the cauliflower filling:
1 small cauliflower, broken into small florets, about 4 cups / 430 g
2 tablespoons avocado oil
11⁄2 tablespoons taco seasoning

For the enchilada sauce:
3 tablespoons /45 ml avocado oil
2 cloves garlic, chopped
3 tablespoons / 25 g flour(all-purpose, whole wheat, gluten free, all work)
2 teaspoons chili powder
1 teaspoon cumin
1⁄4 teaspoon dried oregano
3 tablespoons / 45 g tomato paste
2 cups / 480 ml vegetable broth
2 teaspoons apple cider vinegar
1⁄4 teaspoon sea salt
Freshly ground pepper

Additional ingredients:
1 (6-ounce / 170 g) jar roasted red peppers, drained and chopped
1 (13-ounce / 368 g) can pinto beans, drained
1⁄4 cup / 80 g sundried tomatoes, minced
1 teaspoon smoked paprika
Juice of 1 lime
1⁄2 cup / 10 g chopped cilantro + more for serving
4 ounces / 113 g mild green chiles
2 1⁄2 cups / 285 g shredded
Mexican-blend cheese, divided
10 small corn or wheat tortillas
Quick Pickled Onions
Sour cream (can sub vegan sour cream)
Avocado
Lime wedges

Directions:
Preheat the oven to 400°F / 200°C. Collect the cauliflower on a baking sheet, drizzle it with the oil and taco seasoning, and toss to coat. Spread in an even layer and roast for 25 to 30 minutes, stirring halfway through, while you prepare the rest of your bits.

If you are making your sauce from scratch, make that while the cauliflower roasts. In a skillet over medium heat, warm the avocado oil. Add the garlic and sauté until fragrant, just a minute. Add the flour and dry spices and cook until toasty, 1-2 minutes. Whisk in the tomato paste to combine. While you continue whisking, slowly add the broth until smooth and combined. Simmer the sauce for 5 minutes to thicken. Turn off the heat. Stir in the vinegar, salt, and pepper.

In a large mixing bowl, combine the red peppers, drained beans, sundried tomatoes, smoked paprika, and all the bits from the cauliflower pan. Add the lime juice, cilantro, green chiles, and half of the cheese. Stir to mix.

Heat the tortillas over a gas stovetop or in a cast-iron pan, until just toasty and pliable. Create an assembly line.

Pour about 1⁄2 cup / 120 ml of enchilada sauce into the bottom of a 13-by-9-inch / 33-by-22 cm (or similar) baking dish. Put a heaping 1⁄4 cup / 60 ml of filling down the center of each tortilla and roll. Place it seam-side down and repeat with the remaining tortillas and filling. Pour enchilada sauce over the tops of the enchiladas and sprinkle the remaining cheese over the top. Cover them loosely with foil and bake for 15 minutes. Remove the foil, turn the
heat up to 450°F / 230°C and bake another 10 minutes until the cheese just browns on top.

Out of the oven, sprinkle with fresh cilantro. Serve them with pickled onions, sour cream, avocado, and wedges of fresh lime.

Quick Pickled Onions

Makes about 2 cups

You’ll notice a lot of Tex-Mex and seasonal bowl foods in my book, and these pickled onions are always on hand for such meals. I have kept the list of spices short for these to be made easily with pantry staples. When I am fully stocked, I will add a few coriander or fennel seeds to the pickling liquid, but this is still a perfect condiment without them.

Ingredients:
1 medium red onion, peeled and halved lengthwise
2⁄3 cup / 160 ml red wine vinegar
1⁄3 cup / 80 ml water
1 teaspoon sea salt
2 tablespoons sugar
Pinch of whole peppercorns
1 bay leaf

Preparation:
Slice the onion into thin half-moons. Pack them into a glass jar.

In a medium saucepan, warm the vinegar, water, salt, sugar, peppercorns, and bay leaf, and stir occasionally until the sugar dissolves, about 2 minutes. Take the pan off the heat to cool to room temperature.

Transfer the liquid to the jar to submerge the onions, adding another glug of vinegar if needed to cover. Cover and transfer to the fridge to chill completely.

Store them in the fridge for up to a month.