Cauliflower Enchiladas | Edible Silicon Valley

Ingredients

• 2 large garlic cloves
• 1 small onion, quartered
• 2 to 3 chipotle peppers in adobo
• 1 can (15 ounces) pumpkin purée
• 1 cup shaken heavy cream
• ½ cup water
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon pure maple syrup
• 1 teaspoon fine sea salt
• ½ teaspoon ground cumin
• 2 tablespoons olive oil
• Fine sea salt
• 2 large cloves garlic, minced
• 1 large head cauliflower, cut into ¾-inch florets
• 1 teaspoon ground cumin
• 1 heaping teaspoon dried oregano
• 1 teaspoon ancho chile powder or chili powder
• 1 teaspoon finely grated orange zest plus 3 tablespoons orange juice
• 1 bunch curly kale, stemmed and chopped
• 1 can (15½ ounces) black beans or pinto beans, rinsed and drained (optional)
• Freshly ground black pepper
• 12 (5- to 6-inch) mixed corn-and-wheat tortillas
• 1½ cups grated cheddar, jack, or cotija cheese (about 3 ounces)
• 1 medium onion, halved and thinly sliced
• 1 heaping tablespoon toasted pepitas
• Thinly sliced radishes
• Chopped fresh cilantro
• Quick-pickled onions