Cauliflower Quesadillas

Tieghan Gerard, aka Half Baked Harvest, has some of the best and most creative recipes around. She also won’t publish a recipe unless it’s foolproof and this one is no exception. While I did make a few changes to her original recipe to fit our families likes, this is primarily her recipe and I absolutely love it.

These quesadillas are made with hearty cauliflower in place of meat and I have to be honest, I didn’t miss the meat one bit. The cauliflower has just the right amount of meat and bite that you want from a quesadilla. And the adobo and chili seasoning adds a nice bit of heat, but not too much.

These would be great as a taco, in a rice bowl or on top of a salad as well! Thanks for the recipe, Tieghan!

Cauliflower Quesadillas

Servings: 4
Time: 45 minutes
Difficulty: easy
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Ingredients

2 cloves garlic, roughly chopped
2 tablespoons chili seasoning
2 chipotle peppers in adobo
1/4 cup apple cider vinegar
2 cups fresh pineapple chunks, plus additional pineapple chunks for serving
2 tablespoons extra virgin olive oil
1 head cauliflower, cut into florets
1/2 of a yellow onion, thinly sliced
1/2 cup fresh cilantro, chopped
4 flour tortillas
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded pepper jack cheese
extra virgin olive oil, for cooking
Pre-made guacamole, for serving

Directions

In a blender combine the garlic, chili seasoning, chipotle chilies, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cauliflower, onions, and a pinch each of salt and pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized.
Reduce the heat to low stir in the pineapple sauce, and the remaining cup of pineapple chunks Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan.
Remove from the heat and stir in the cilantro.
Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and cauliflower, then lay the remaining 2 tortillas on top.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
Serve topped with guacamole and remaining pineapple. Enjoy!