Originally published in the Today’s Parent Summer 2016 issue. Photo by Roberto Caruso.
Roasted Cauliflower And Spinach Quesadillas
By Chatelaine47
PREP TIME
30 min
TOTAL TIME
50 min
Makes
4 servings
Make an easy salsa to accompany your quesadillas with finely diced mango and red pepper, chopped chives and a squeeze of lemon juice.
Ingredients
- 1 cauliflower , cut into small florets
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 4 large flour tortillas
- 3/4 cup shredded mozzarella
- 3/4 cup shredded cheddar
- 3 cups baby spinach
Instructions
- Preheat oven to 400F. Line a large baking sheet with foil. Toss cauliflower with oil, coriander and cumin on prepared sheet. Spread in a single layer. Bake in centre of oven, stirring halfway through, until edges are golden, about 30 min.
- Heat a large non-stick frying pan over medium. Spray with oil. Lay 1 tortilla in pan. Toss cheeses together in a small bowl. Scatter 3 tbsp cheese mixture, 1/4 portion cauliflower, some spinach and 3 tbsp more cheese mixture over half of tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 min. Flip and cook other side until golden, 2 min more. Repeat with remaining tortillas and ingredients. (If pan gets too hot, reduce heat to medium-low.) Cut quesadillas into wedges and serve with salsa if desired.
Nutrition (per serving)
- Calories
- 448,
- Protein
- 18 g,
- Carbohydrates
- 45 g,
- Fat
- 24 g,
- Fibre
- 7 g,
- Sodium
- 648 mg.
FILED UNDER: brunch Easy dinners grilling lunch Make-ahead meals Mexican picnic recipes vegetarian
