Sesame-Cashew-Cauliflower Quesadillas Recipe

Name: Sesame-Cashew-Cauliflower Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup slivered sun-dried tomatoes; 1/4 cup chopped toasted cashews; 1/2 tsp. freshly ground pepper; 1/4 tsp. salt; 4 large (10-inch) flour tortillas; 1 cup shredded mozzarella cheese (4 oz.); 1/4 cup chopped fresh cilantro; 2 to 3 Tbs. Bragg Liquid Aminos; 1 1/2 Tbs. vegetable oil or ghee, plus more for frying 2 Tbs. sesame seeds; 1 Tbs. minced fresh ginger; 2 tsp. cumin seeds; 1 tsp. brown mustard seeds; 4 cups finely chopped cauliflower; 1 medium red bell pepper, slivered; Pinch of asafetida (optional); Salsa for serving (optional)

Servings: persons

1/4 cup slivered sun-dried tomatoes
1/4 cup chopped toasted cashews
1/2 tsp. freshly ground pepper
1/4 tsp. salt
4 large (10-inch) flour tortillas
1 cup shredded mozzarella cheese (4 oz.)
1/4 cup chopped fresh cilantro
2 to 3 Tbs. Bragg Liquid Aminos
1 1/2 Tbs. vegetable oil or ghee, plus more for frying 2 Tbs. sesame seeds
1 Tbs. minced fresh ginger
2 tsp. cumin seeds
1 tsp. brown mustard seeds
4 cups finely chopped cauliflower
1 medium red bell pepper, slivered
Pinch of asafetida (optional)
Salsa for serving (optional)

1
In large skillet, heat 1 1/2 tablespoons oil over medium-low heat.
2
Add sesame seeds and cook until lightly browned, 3 to 4 minutes.
3
Add asafetida if desired, ginger, cumin and mustard seeds and cook, stirring often, until fragrant, about 30 seconds.
4
Stir in cauliflower and bell pepper, sprinkle with liquid aminos, cover and cook until cauliflower is tender, about 8 minutes.
5
Stir in tomatoes, toasted cashews, pepper and salt.
6
Remove from heat.
7
Place 1 tortilla flat on work surface.
8
Spoon one-quarter of the cauliflower mixture onto half of tortilla, leaving 1-inch border.
9
Sprinkle cauliflower with cheese, then cilantro.
10
Fold in half.
11
Repeat with remaining tortillas and fillings.
12
In nonstick griddle or large nonstick skillet, heat 2 teaspoons oil over medium heat.
13
Add 1 quesadilla and cook until golden brown, 1 to 1 1/2 minutes per side, turning carefully (use two spatulas to grip sides together).
14
Transfer to plate.
15
Repeat with more oil and remaining quesadillas.
16
Serve hot with salsa if desired.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup slivered sun-dried tomatoes, 1/4 cup chopped toasted cashews, 1/2 tsp. freshly ground pepper, 1/4 tsp. salt, and more.

Yes, Sesame-Cashew-Cauliflower Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame-Cashew-Cauliflower Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions