Roasted Cauliflower And Spinach Quesadillas



30 min


50 min


4 servings

Roasted Cauliflower And Spinach Quesadillas

Make an easy salsa to accompany your quesadillas with finely diced mango and red pepper, chopped chives and a squeeze of lemon juice.


  • 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


  • 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.

Originally published in the Today’s Parent Summer 2016 issue. Photo by Roberto Caruso.