When I first saw this idea, I knew I had to try it. So armed with cauliflower, the creamiest of Vegan cheeses and my favorite tortillas (Maria and Ricardos), I was ready. These roasted cauliflower quesadillas turned out INCREDIBLE! Topped with guac and pico de gallo they were a hit with the whole family.
Roasted Cauliflower Quesadillas, makes 8 quesadillas folded in half
1 Tbsp extra virgin olive oil or Earth Balance
Daiya Monterey Jack Block Cheese, shredded or crumbled (if you prefer these vegetarian simply use Monterey Jack cheese)
1 head cauliflower, roasted in olive oil, salt, and cayenne pepper
Guacamole
Pico de Gallo
Directions:
Heat oven to 425 degrees.
To start dice up cauliflower head into tiny pieces. Toss in 1/2 Tbsp to 1 Tbsp olive oil. Sprinkle with a pinch of salt and a little cayenne pepper. Lay flat on a baking sheet and bake for about 12-15 minutes until it begins to golden.
In a large skillet on medium high, heat olive oil or Earth Balance. Lay first tortilla in pan, add a thin layer of cauliflower and sprinkle a layer of Daiya Monterey Jack on half of the tortilla. Flip the other side of the tortilla to cover the cauliflower and vegan cheese. Heat on both sides until tortilla is golden brown. Remove from heat and cut into triangles. Repeat. Add more olive oil or Earth Balance if needed. Top with guacamole and pico de gallo and serve.