Char the tomatillos, chilies and onion under the broiler or over a hot grill. Once they are charred place them in a bowl and cover it with plastic wrap and allow to cool.

Once the charred vegetables have cooled rub off most of the char. In a food processor add the lime, cilantro and charred vegetables and blend into a smooth puree.

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

In a sauté pan or the microwave cook the cauliflower rice. While the rice is cooking slice the tops off the poblano peppers and remove the seeds.

In a small bowl combine the cooked cauliflower rice, egg whites, cumin, coriander, chili powder, feta, lime juice, sea salt and pepper. Stir to combine.

Use a spoon to fill the poblanos and place them on a parchment lined baking sheet. Bake for 20-30 minutes or until cooked through.

Serve with the enchilada sauce.