Look at all those beautiful fresh vegetables...
Tip from Rebecca's kitchen: I used a whole head of cauliflower and just one red pepper. Also, my local grocery store didn't carry poblano peppers, so I substituted with an anaheim pepper. If there is a veggie in this dish you don't care for just substitute with another; that's the great thing about this veggie enchilada dish, you can make it your own! I also just used EVOO in place of the coconut oil called for in the recipe since it's what I had on hand along with a jar of store bought salsa.
And yes, although my dish didn't turn out quite as pretty as Natalie's trust me, it's still all kinds of delicious, and if you're not a huge veggie fan this roasted veggie dish might just help you see how delicious vegetables can be!
Since it's going to be cold and dreary this weekend I have this one on my to bake list. It's healthy comfort food and leaves me dreaming of summer when I can get all those veggies at our local farmers market!