What We Love About Avocado-Stuffed Cauliflower Quesadillas
They’re a flavorful twist: These quesadillas offer a tasty twist by combining avocado’s creaminess with cauliflower’s hearty goodness. Follow the easy steps in this recipe and enjoy your mouthwatering, straight-from-heaven avocado-stuffed cauliflower quesadillas. You’re guaranteed to LOVE them.
They’re super easy to customize: You can go to town on the personalization of these yummy quesadillas. All you need to do is change the toppings and spices to whatever you like to turn them into an enjoyable meal for everyone.
They’re for everyone: Avocado-stuffed cauliflower quesadillas provide a satisfying meal without compromising on taste or nutrition. Enjoy your favorite Mexican meal without worrying about how healthy it is.
How to Make Avocado-Stuffed Cauliflower Quesadillas
Prepare the cauliflower: Sprinkle your cauliflower rice with a pinch of salt and microwave for five minutes. Once cooled down, use a cheesecloth to drain the cauliflower completely.
Prepare the tortilla: Season the drained cauliflower to taste with salt. Add the egg, cassava flour, and olive oil and mix to combine. Divide the mixture into half and press onto a baking sheet to create two tortillas. Bake until golden.
Prepare the filling: Using a spoon, scoop out the avocado into a bowl and add some lime juice. Roughly mash the mixture with a fork. Add chopped cilantro, cayenne pepper, and salt to taste.
Assemble and serve: Spread the filling onto one tortilla and top with the other. Slice into triangles and serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Follow the recipe as usual, and let the cauliflower tortillas cool down completely before adding the filling. Cut into squares and store in an airtight refrigerator-safe container in the fridge until ready to eat. If you have leftovers, don’t worry; they’ll still be good tomorrow.
To Freeze: You can make the tortillas way before and freeze the dough. Make sure to wrap up the dough in a freezer-safe plastic bag or plastic wrap. Cover the dough ball in foil and freeze for up to three months. To thaw, leave in the fridge overnight.
This story originally appeared on Paleogrubs
