Cauliflower Quesadillas

cauliflower quesadilla

Cauliflower is trending. Cauliflower is the new thing. Cauliflower rice, cauliflower steaks, cauliflower mash, etc, etc. Its really only a matter of time before people start grinding it up and putting it in their hair as a leave-in conditioner or leaving a floret hanging down from their rear view mirror as an ornament or something like that.
I first experienced this taste explosion at Diego’s in Newport, RI, which is one of my all time favorite go-to Mexican restaurants. You can learn more about them here . This is a unique quesadilla substitute for the average chicken-filled Q.

Cauliflower Quesadillas Recipe

(Adapted From Diego’s Newport)


(makes 4)

1 medium head of cauliflower, chopped into bite size pieces

1/2 medium red onion (chopped fine)

1 can black beans (low sodium), drained

2 small garlic cloves, peeled and chopped

1 jalapeño pepper, diced.

8 medium corn tortillas

3/4 cup cheddar cheese (or your favorite cheese), shredded

olive oil

salt and pepper

cilantro for topping (optional)

Pre-heat oven to 425. Spread chopped cauliflower on a baking sheet and toss with salt, pepper, and olive oil to coat. Roast for 20 minutes or until they begin to brown.

Meanwhile, heat up one medium size saute pan on medium heat with 2 tsp olive oil. Saute red onion until translucent, then add chopped garlic cloves and jalapeño. Cook for 1 more minute then add black beans until hot. Remove from heat. Once cauliflower is done cooking, add to bean mix and season to taste. 

Lay out 4 tortillas and spread 1/8 cup cauliflower filling and 1/8 cup shredded cheese to each. Place second 4 tortillas on top as lids. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Add uncooked tortillas with filling to pan and cook until slightly charred. Flip and do other side. repeat with remaining 5 quesadillas.

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