MENU
 

Sometimes you just can't make it into the kitchen to cook. Dr. Gourmet has reviewed over 1,000 common convenience foods, ingredients, and restaurant selections so that you know what's worth eating - and what's not. View the Index of all Dr. Gourmet's Food Reviews

Just Tell Me What to Eat!

The Delicious 6-Week Weight Loss Plan for the Real World

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.

Get the prescription for better health as well as healthy weight loss, including:

What to eat
How to cook it
When to eat it
What to eat at a restaurant
What to eat if you're in a hurry
and best of all....
Why eating great food is the best health decision you'll ever make.

Just $15.00 +s/h!

 
 

Dr. Gourmet's Food Reviews

Cali'flour Foods

Vegetable Enchilada Bake and Chicken Enchilada Bake

the Vegetable Enchilada Bake from Cali'flour Foods

Just a few weeks ago we discovered Cali'flour Foods with their cauliflower-based Vegetable Lasagna and Lasagna with Meat Sauce. Both were good despite the fact that the boxes' description, "pasta made with cauliflower" is at best wildly inaccurate.

This week we have their Vegetable Enchilada Bake and their Chicken Enchilada Bake, both of which are gluten-free (as are the lasagnas).

Similar to the lasagna dishes, the packaging for these meals states "tortillas made with cauliflower" on the front of the package. Unlike the lasagna dishes, however, that description comes a little closer to accurate.

the Vegetable Enchilada Bake from Cali'flour Foods, after cooking

The Vegetable Enchilada Bake (250 calories, 330mg sodium, 5g fiber) is two layers of "tortillas" divided by a layer of sliced mushrooms, onions, and zucchini, and dotted with black beans. This is in a cheesy sauce that sings with bright tomatillo flavor.

It's the "tortillas" that really work here. As with the lasagnas, the "tortillas" are described in the ingredients list as a "cauliflower crust" that's made with cauliflower, mozzarella, and egg whites. In the context of the Enchilada Bake, this results in two layers with the texture of masa cornmeal - a little grainy, sweetish with the cauliflower (instead of the corn flavor of masa), and savory. They set off the savory vegetables and bright tomatillo sauce nicely.

I don't say this often, but this is one of the cases where I think just a little more salt - say, another 70 milligrams or so - would really bring out the flavor of the vegetables. As it is, it's really good.

The Chicken Enchilada Bake (290 calories, 440mg sodium, 5g fiber) is even better.

the Chicken Enchilada Bake from Cali'flour Foods

There are the same two layers of masa-like cauliflower, but this time the filling is tender chunks of white meat chicken, a few black beans, and both onions and green chiles.

the Chicken Enchilada Bake from Cali'flour Foods, after cooking

This is much cheesier than the Vegetable version with the addition of Monterey jack cheese in the filling, and that's where the higher sodium comes from. That extra salt brings out the umami of the chicken, and the chiles along with the tomatillo sauce is just spicy enough.

Cauliflower as masa? That works.

Posted: November 6, 2020