Sesame Cashew Cauliflower Quesadillas

READY IN: 30mins
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 Cats fr

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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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