Vegetable Enchilada Casserole

Preheat oven to 400°. Cut the cauliflower into small crowns and cut the onions and pepper into small pieces

In a bowl, mix the cauliflower, onions, pepper, cayenne pepper, salt and oil

Spread the veggies on a tray and roast for 20 minutes or until the veggies have browned

Remove and let them cool for a few minutes

While veggies are roasting, grill the two corn on the cobs

Remove from the grill and strip the corn into a bowl

Add about ½ of the Italian parsley to the bowl and leave the rest for garnish

Add the roasted veggies, avocado, taco seasoning and juice of the 1 lime to the bowl

Mix well then warm up the tortillas in a pan

Spray a baking dish (10.25” Square)

Start with layering 4 tortillas

Spread about 1 cup worth of enchilada sauce

Layer with the mixed veggies and repeat the layer one more time

Layer with the last four corn tortillas and 1 cup of enchilada sauce

Add a layer of the baby spinach then top with the remaining mixed veggies

Top with the shredded cheese then drizzle the remaining green enchilada

Place in the oven for about 10 minutes or until the cheese has melted

Remove from the oven. Garnish with the jalapeño, spring onions and remaining parsley