I hope you’ve been enjoying the Disney California Adventure Food and Wine Festival as much as we have!

Delicious food as well as fun and informative events have made for an excellent re-introduction of the event, which had been on hiatus since 2010. We hope to see it continue on in years to come, and only grow bigger and better!

The dishes featured at the 8 Marketplace Booths all shine a spotlight on the diverse cuisine that you can enjoy throughout California. And ¡Viva Fresca! offers one of my favorites — the Fried Shrimp Soft Taco with Pickled Red Onion-Jalapeño, Queso Fresco and Avocado-Lime Crème.

But vegetarians — or folks who just might be looking for something to spice up their Meatless Monday routine — will love the Anaheim Chile and Roasted Cauliflower Burrito.

And if that sounds good to you, you’re in luck, because today we’re sharing the recipe!

Anaheim Chile and Roasted Cauliflower Burrito

¡Viva Fresca! Marketplace Booth, Disney California Adventure Food & Wine FestivalMakes 10Ingredients:For the Roasted Anaheim Peppers:

10 Anaheim peppers
2 tablespoons canola oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Roasted Cauliflower

1 head cauliflower
1/2 cup canola oil
1 teaspoon ground turmeric
1 tablespoon garlic powder
2 teaspoons chipotle chili powder
1/2 tablespoon ground coriander
1 teaspoon coarse salt, plus more to taste

Avocado Lime Crema

1 avocado
1 tablespoon fresh lime juice
3/4 cup sour cream
1/2 teaspoon salt, plus more, to taste

Roasted Vegetable Burritos

10 (8-inch) flour tortillas
1 1/4 cup grated pepper jack cheese

Instructions:

For Roasted Anaheim Peppers:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine peppers, canola oil, salt and pepper.

3. Place on a sheet pan and roast for 35-40 minutes, until peppers begin to char.

4. Remove from oven and place peppers in a covered bowl for 10 minutes. Peel off the skin and remove seeds and stem. Set aside.

For Roasted Cauliflower:

1. Preheat oven to 350 degrees F.

2. Cut the cauliflower into 1 1/2 inch florets. In a large bowl, combine cauliflower, canola oil, turmeric, garlic powder, chipotle chili powder, coriander and coarse salt. Toss until cauliflower is evenly coated.

3. Place on a baking sheet and roast for 30-35 minutes, until fully cooked but still slightly firm.

4. Set aside to cool.

For Avocado Lime Crema:

1. Peel and pit avocado. Chop into small pieces.

2. Place avocado, lime juice, sour cream and salt in a blender. Pulse until smooth. Add additional salt, as needed. Set aside.

For Roasted Vegetable Burritos:

1. Preheat oven to 350 degrees F.

2. Place one roasted Anaheim pepper in the center of each tortilla. Add 1/4 cup of cauliflower to each burrito. Top each with 2 tablespoons of pepper jack cheese.

3. Roll into burritos and place on a baking sheet. Bake for 7-10 minutes, until burritos are warm and cheese is melted.

4. Serve with avocado lime crema.

And that’s all there is to it!

Will you be serving up this satisfying dish at your next Tex-Mex gathering? Leave a comment and let us know what you think!

Source: Disney Parks Blog