Cauliflower-Walnut Enchiladas

Preheat the oven to 375°F. Combine the basmati rice, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 15 to 18 minutes. Fluff the cooked rice with a fork, stir in the hemp seeds, and cover to keep warm.

Peel and dice the onion. Peel and mince the garlic. Trim and dice the zucchini. Roughly chop the cilantro. Zest the lime, then cut half into wedges. Add the walnuts and just ¼ cup onion to a food processor. Pulse until pea-sized pieces form. Add cauliflower florets, chile spice, just half the lime zest, and ½ tsp salt. Pulse until mixture is finely chopped.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the cauliflower-walnut mixture and just half the diced zucchini. Cook until the moisture evaporates and the mixture is browned, about 5 to 7 minutes. Transfer the filling to a plate and spread out in an even layer to cool slightly.

Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the remaining diced onion, remaining diced zucchini, minced garlic, and ¼ tsp salt. Cook until the onion begins to soften, about 3 to 4 minutes. Transfer to the food processor and add roasted red pepper, remaining lime zest, ½ tsp salt, and ¾ cup water. Blend until the salsa roja is smooth.

Spread ¼ cup salsa roja onto the bottom of an 8x8 baking dish. Lay the tortillas out on a cutting board and divide the filling between them. Roll the tortillas, and place the enchiladas into the baking dish, seam side down. Pour the remaining salsa roja over the enchiladas. Cover the baking dish with foil and bake the enchiladas until heated through, about 8 to 10 minutes.

In a small bowl, add sour cream and the juice from half the lime. Stir the lime crema. Top the cauliflower-walnut enchiladas in the baking dish with lime crema and chopped cilantro. Serve enchiladas family style with seeded rice and lime wedges.