Best Cauliflower Meat Quesadillas Recipe By Tasty Recipes

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CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
corn tortilla
tomato, diced
avocado, diced
tomato salsa
fresh cilantro
lime wedge

Steps:

  • Cut the cauliflower in half and break it into small florets.
  • Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
  • Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
  • Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
  • If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
  • Enjoy!

Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

CHARRED CAULIFLOWER QUESADILLAS RECIPE - (5/5)



Charred Cauliflower Quesadillas Recipe - (5/5) image

Provided by GuidingVegan

Number Of Ingredients 23

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated vegan monterey jack cheese
12 small (7-inch) flour tortillas
Cumin-Lime Crema
1 cup cashews soaked for at least 4 hours
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt
water until desired consistency
Lazy Taco Slaw
1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of vegan mayo
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Steps:

  • Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over. Alternatively, you could do this under a broiler, turning them frequently for even blistering. Transfer hot chiles to a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until it's evenly coated. Heat your largest heaviest frying pan over high heat until almost smoking, add cauliflower, and let it cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking. This will take 8 to 10 minutes. Transfer florets to cutting board to rest. Mix filling: When poblanos are cool enough to handle, peel the charred skin off with your fingertips or a paring knife. Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling. Assemble and cook quesadillas: Lay out 6 tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 6 tortillas on top as lids. Heat a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip - a large, thin spatula like my favorite kind helps here - and repeat on the second side. Repeat with remaining quesadillas. To serve: Cut quesadillas into wedges and serve with your choice of fixings. Two of my favorites are below. Cumin-Lime Crema : Combine in food processor, adjust seasonings to taste, and serve alongside quesadillas. Lazy Taco Slaw: Toss cabbage mix, salt and lime together in a large bowl; set aside for 5 minutes. It will shrink down a bit. Stir in scallions, then mayo and hot sauce. Adjust seasonings/ingredients to taste, then stir in cilantro leaves. Serve alongside quesadillas or any of your favorite tortilla-clad meals.

MEATY QUESADILLAS



Meaty Quesadillas image

Large flour tortillas are able to accommodate generous fillings, which may be why they're so popular in Northern Mexico and the US. These satisfying quesadillas are stuffed with cheese and ground beef flavored with oregano, ancho chili powder and garlic.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced
1 teaspoon ancho chili powder
1 pound lean ground beef or lamb
1 tablespoon finely chopped fresh oregano
Kosher salt and freshly ground pepper
4 scallions, thinly sliced
4 10-inch flour tortillas
3 1/2 cups shredded muenster or monterey jack cheese
Fresh salsa and/or sour cream, for serving

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.
  • Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.
  • Cut into wedges and top with salsa and/or sour cream.

Nutrition Facts : Calories 813, Fat 48 grams, SaturatedFat 23 grams, Cholesterol 155 milligrams, Sodium 1,889 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 52 grams

BUFFALO CAULIFLOWER QUESADILLA



Buffalo Cauliflower Quesadilla image

Buffalo tossed cauliflower, mozzarella and cream cheese tucked in a spinach tortilla and cooked until crispy. Topped off with mashed avocado and a crispy Takis crumble. With inspiration from Emma Kenney.

Provided by Food.com

Categories     Mexican

Time 10m

Yield 1 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 cups cauliflower florets, sliced
4 tablespoons hot sauce (Frank's RedHot sauce)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon snipped chives, plus more for garnish
10 inches spinach tortillas
3 tablespoons cream cheese
1/2 cup shredded mozzarella cheese
1 tablespoon butter
1 avocado, mashed
10 tortilla chips, crushed (Takis)

Steps:

  • Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank's RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank's RedHot. Gently combine until the cauliflower is fully coated.
  • Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives.

Nutrition Facts : Calories 2319.1, Fat 157.2, SaturatedFat 38.6, Cholesterol 122.6, Sodium 3279.3, Carbohydrate 204.1, Fiber 32.3, Sugar 10.8, Protein 44.2

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