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Mexican Cauliflower Squares

Mexican Cauliflower Squares Here is an easy vegetarian entree that your family and friends will enjoy. Serve it with plenty of sour cream and salsa, as well as a side of Colorful Mexican Coleslaw.

Serves 6.


Vegetable Base:

  • 3 c cauliflower, chopped (about 1/2 of a large trimmed cauliflower)
  • 1 c onion, chopped
  • 1 jalapeno pepper, de-seeded and minced
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp salt


  • 3 eggs
  • 1 – 12 oz can evaporated milk
  • 2 tsp fajita seasoning
  • 1/2 tsp salt
  • 1 c sharp cheddar cheese, shredded
  • 1 1/4 c baking mix (such as Bisquick or Jiffy Mix)
  • 1/4 tsp oregano or dry cilantro


  1. Preheat oven to 400 degrees F. Lightly butter an 11 x 7 x 2 inch baking dish (6 cup size).
  2. Place the cauliflower in a medium saucepan and barely cover with water.
  3. Bring to boiling over medium heat. Lower heat, cover, and simmer 3 minutes.
  4. Drain well and place back in the pot (off the flame).
  5. Mix in the onion, jalapeno, cilantro, and salt.
  6. Spread this vegetable mixture evenly in the bottom of the prepared baking dish.
  7. In a medium bowl, lightly beat the eggs with a wire whisk or fork.
  8. Add the milk, fajita seasoning and salt and continue beating.
  9. Blend in the shredded cheese until it is evenly distributed in the batter.
  10. Add the baking mix, and blend just enough to incorporate and dissolve any large lumps. (The batter should not be entirely smooth.)
  11. Pour this batter over the vegetables and sprinkle with oregano.
  12. Bake 35 to 40 minutes.
  13. Let stand 5 minutes before cutting.
  14. Serve with salsa and sour cream.

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