Cauliflower Quesadillas
4 portions
30mCauliflower, egg and cheese form a thin quiche-like base for sliced jalapeño and salsa.
What you will need
1 bunch Scallions
1 Jalapeño
1 head Cauliflower
2 eggs
2 cups Mexican Blend Shredded Cheese
1 jar Salsa
Salt, as needed
Black Pepper, as needed
(Nutritional facts 185 calories, 12.96 g fat, 5.5 g carbohydrates, 12.18 g protein, 107 mg cholesterol, 281 mg sodium)How to cook
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Preheat oven to 425°F
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Slice the scallions.
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Slice the jalapeño thin.
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Remove cauliflower leaves and slice away any dry, tough parts of the stem. Grate on a box grater.
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Microwave the cauliflower for 6 minutes.
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Give the cauliflower a few minutes to cool down. Spread it out in a clean kitchen towel. Twist the towel and squeeze to strain off as much liquid as possible.
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Add a little salt and pepper.
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Add the egg.
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And the shredded cheese. Mix it all up.
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Line a baking dish with parchment. I used a 13" skillet to make 2 batches. A standard casserole would work fine as well.
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Spread the cauliflower out on the parchment to somewhere between 1/4" and 1/2".
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Bake for 20 minutes.
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Fresh out of the oven, add a few slices of jalapeño.
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And some green onions.
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Serve with some good salsa or pico de gallo.
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