Charred Cauliflower Quesadillas

Gather the ingredients.

Clean scallions and slice thin.

How to Slice Green Onions

Maybe it's a little weird, but scallions are my favorite thing to slice. And this is a great practice task if you're just learning to cook. They look so cool when they're done neatly, and they add a lot of color and flavor to a dish. You do need to have a sharp knife because they're delicate, and a dull knife will do more smashing than slicing.

Cut the cauliflower into small florets.

Heat some olive oil in a heavy skillet over high heat.

When the pan is hot enough that it sizzles when a piece of cauliflower or a small drop of water is added, toss in all of the cauliflower florets. Stir over high heat just until the cauliflower gets some char on it. It may take 5-10 minutes to get some good color going. Toss in a pinch of salt.

Toss in the green chiles.

Toss in the sliced scallions.

Squeeze in the juice of 1 lime. Stir and allow the juice to cook off for about 30 seconds. Transfer the cauliflower filling to a container. Adjust the seasoning. Wipe out the skillet so that it's clean for the next step.

With the skillet wiped out and placed over medium heat, place 1 tortilla in the center.

Spread some cauliflower filling over the tortilla. There should be plenty of filling for 5 quesadillas.

Scatter a handful of shredded cheese evenly over the cauliflower filling.

Top it off with another tortilla.

By the time you get the filling and the cheese laid out, it's probably time to flip the quesadilla. Lift an edge to make sure the bottom tortilla is toasted a little. You gotta move quick when flipping quesadillas.

Cook the opposite side. Once the cheese is melted and both the top and bottom tortillas are golden brown, transfer to a cutting board to slice into wedges.