Photo: Roberto Caruso
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.
Protein 18g, Carbohydrates 45g, Fat 24g, Fibre 7g, Sodium 648mg.
Originally published in the Today’s Parent Summer 2016 issue. Photo by Roberto Caruso.