Mexican Cauliflower Crust Casserole

Votes: 3
Rating: 5
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Prep Time20minutes
Cook Time25minutes
Passive Time
Nutrition Facts
Mexican Cauliflower Crust Casserole
Amount Per Serving
Calories 184 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 495mg 21%
Potassium 390mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 13g
Protein 8g 16%
Vitamin A 15%
Vitamin C 81%
Calcium 12%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

I am so thankful to live in Southern California. Beyond the beautiful weather and beaches is how the Spanish influence has helped to shape the state.

In addition to their dedication to family and friends the Mexican culture also introduced us to amazing foods. Thanks to Soyrizo and avocados, veganizing Mexican favorites is simple.

As a note there are varying degrees of spiciness in different brands of Soyrizo. I have found the best and mildest to be from El Burrito. In addition to being Vegan it is also Organic, Gluten Free, Non-GMO and contains no preservatives.

Click here for a store locator. It is also available through Amazon but is currently out of stock.


Crispy Cauliflower Crust


  • 6 cups cauliflower finely riced. NOTE: If you buy packaged riced cauliflower, pulse it through the food processor to make a sand-like consistency.
  • 1 1/2 tsp. salt
  • 1 Tbl. Oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 4 Tbl. Follow Your Heart VeganEgg, mixed with 2/3 cup cool water


  1. Mix all ingredients in a large bowl.
  2. Press half of the mixture into two greased 9 x 13" glass casserole dishes.
  3. Bake at 425 degrees for 20 minutes.

Tasty Soyrizo Base


  • 12 oz. El Burrito Soyrizo, or non-meat of choice - Jack Fruit, Seitan, Tempeh
  • 15 oz. black beans drained
  • 4.5 oz. Green Chilies, drained, I used the mild version
  • 1 1/2 cups Parmela Creamery Cheddar Shreds


  1. Heat Soyrizo in saute pan, sprayed with cooking spray for 5 minutes, or until heated thoroughly.
  2. Add Black Beans and Green Chilies and heat for about 1 minute.
  3. Place half of the mixture on each of the baked Cauliflower Crusts.
  4. Top with Parmela Creamery Cheese Shreds.
  5. Bake in 425 degree oven, uncovered, for 10 minutes.
  6. Remove from oven.

Terrific Toppings


  • 2 cups Spinach Leaves, or green of choice
  • 1 large tomato diced
  • 2 large avocados sliced


  1. Top with Spinach, tomato and avocado or toppings of choice.
  2. You can also add a dollop of vegan sour cream.
Roxanne Holland

By day, I work as a PR Specialist and Content Writer.

In my spare time, I make Artisinal Beauty Products and Vegan Food. With everything I do, I seek to embody the words "I Love You".

2 thoughts on “Mexican Cauliflower Crust Casserole”

  1. Absolutely awesome!!! What a great one stop dish for the family! I substituted Trader Joe’s shredded Colby Jack soy cheese for the Parmela Creamery Cheddar just because we like that cheese a little better – it turned out wonderful. I’ve planned almost all my meals based off your website…I just can’t tell you how much we are loving every meal you’ve created!!! Thank you Thank you…!!!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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