Sesame Cashew Cauliflower Quesadillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here is a Indian Italian variation on a Mexican theme. A delight for the senses! Adapted from Vegetarian Times magazine. Ingredients:
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 asafetida powder (optional) |
salsa (optional) |
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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