Recipe by Sharon123
Here is a Indian Italian variation on a Mexican theme. A delight for the senses! Adapted from Vegetarian Times magazine.
Top Review by Kumquat the Cat's friend
Wow, fusion cuisine at its best as far as I'm concerned. BF and I both rated 5 stars at least. I'm putting this into my keepers cookbook. I used soy sauce, asafetida, salsa, whole wheat tortillas and less oil on a non-stick skillet. Truly fantastic. Definitely Indian, Italian and Mexican components here. Not strange at all to me, just good! Thanks Sharon!
- 1⁄4 cup slivered sun-dried tomato
- 1⁄4 cup chopped toasted cashews
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 4 (10 inch) flour tortillas
- 1 cup shredded mozzarella cheese (4 oz.)
- 1⁄4 cup chopped fresh cilantro
- 2 -3 tablespoons Braggs liquid aminos (or soy sauce)
- 1 1⁄2 tablespoons vegetable oil or 1 1⁄2 tablespoons ghee, plus more for frying
- 2 tablespoons sesame seeds
- 1 tablespoon minced fresh ginger (or 1 tsp. dried)
- 2 teaspoons cumin seeds
- 1 teaspoon brown mustard seeds
- 4 cups finely chopped cauliflower
- 1 medium red bell pepper, slivered
- 1 pinch asafoetida powder (optional)
- salsa (optional)
Directions See How It's Made
- In large skillet, heat 1 1/2 tablespoons oil over medium heat. Add the sesame seeds and cook until lightly browned, 3 to 4 minutes. Add asafetida if using, ginger, cumin and mustard seeds and cook, stirring frequently, until fragrant, about 30 seconds.
- Stir in cauliflower and bell pepper, splash in liquid aminos, cover and cook until cauliflower is tender, about 8 minutes. Stir in tomatoes, toasted cashews, pepper and salt. Remove from heat.
- Place 1 tortilla down flat on work surface. Spoon one-quarter of the cauliflower mixture onto half of the tortilla, leaving a 1" border. Scatter cauliflower with cheese, then cilantro. Fold in half. Repeat with remaining tortillas and fillings.
- In nonstick griddle or large nonstick skillet, heat 2 teaspoons oil over medium heat. Add 1 quesadilla and cook until golden brown, 1 to 1 1/2 minutes per side, turning carefully. Transfer to a plate. Repeat with more oil and remaining quesadillas. Serve hot with salsa if desired.