Southwestern Tater Tot Casserole

Source: tasty.com
This veggie-packed cast iron skillet meal is sure to please!  Top picture is before tater tots are layered on.  I used mini tater tots.

Ingredients

1 head cauliflower

• 1 tablespoon
   olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, diced
• 1 cup
   frozen corn
• 1 ½ cups
   shredded carrot
• 15 oz
   black beans, 1 can, drained and rinsed
• ¼ cup
   all-purpose flour
• 1 teaspoon
   chili powder
• 1 teaspoon
   kosher salt
• 2 cups
   whole milk
• 1 cup
   diced tomato, 1 can with juices
• 1 cup
   shredded mozzarella cheese
• 28 oz
   frozen tater tot, 1 bag

OPTIONAL GARNISHES

• 1 small tomato, diced
• ½ medium red onion, diced
• 1 jalapeño, thinly sliced
• ¼ cup
   fresh cilantro, chopped

Preparation

1. Preheat the oven to 350°F (180°C).
2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Add the mozzarella cheese and stir until melted.
8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
11. Enjoy!