1 med. cauliflower, cut into florets or use 2 (10 oz.) pkgs. frozen cauliflower
1 c. evaporated milk
4 egg whites
1/4 c. flour
1 c. chopped onion
1 tsp. minced fresh garlic
1 tsp. dried cilantro (coriander)
1/2 tsp. seasoned salt
1 c. Cheddar cheese
1 c. Monterey Jack cheese
2 (4 oz.) cans whole green chilies, drained
1 (10 oz.) can mild enchilada sauce
1/2 c. sour cream for garnish
6 lg. black olives for garnish

Preheat oven to 350 degrees. Lightly butter a 2 quart shallow casserole dish. Place cauliflower in large microwave safe bowl; cover and cook for approximately 10 minutes.

In a large bowl, beat evaporated milk, egg whites and flour with a wire whisk until smooth. Stir in onion, garlic, cilantro and salt. Mix cheeses and stir into milk mixture.

Line bottom of casserole dish with 1 can of chilies. Place half the cauliflower on chilies; pour half the milk mixture over. Repeat. Pour enchilada sauce evenly over all.

Bake 35-45 minutes or until cheese mixture is set. Cool 10 minutes. Cut into squares and top with 1 tablespoon sour cream and 1 olive. Makes 6 servings.