Ingredients
-
1/4
-
1/4
-
1/2
-
1/4
-
4
-
1
-
1/4
-
2 - 3
-
1 1/2
-
2
-
1
-
2
-
1
-
4
-
1
Directions
Sesame Cashew Cauliflower Quesadillas, Here is a Indian Italian variation on a Mexican theme A delight for the senses! Adapted from Vegetarian Times magazine , Wow, fusion cuisine at its best as far as I’m concerned BF and I both rated 5 stars at least I’m putting this into my keepers cookbook used soy sauce, asafetida, salsa, whole wheat tortillas and less oil on a non-stick skillet Truly fantastic Definitely Indian, Italian and Mexican components here Not strange at all to me, just good! Thanks Sharon!, Well, Dh gobbled this up while I just found it strange Must be my taste buds lately so I’m not rating it I made no changes
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Steps
|
1
Done
|
In Large Skillet, Heat 1 1/2 Tablespoons Oil Over Medium Heat. Add the Sesame Seeds and Cook Until Lightly Browned, 3 to 4 Minutes. Add Asafetida If Using, Ginger, Cumin and Mustard Seeds and Cook, Stirring Frequently, Until Fragrant, About 30 Seconds. |
|
2
Done
|
Stir in Cauliflower and Bell Pepper, Splash in Liquid Aminos, Cover and Cook Until Cauliflower Is Tender, About 8 Minutes. Stir in Tomatoes, Toasted Cashews, Pepper and Salt. Remove from Heat. |
|
3
Done
|
Place 1 Tortilla Down Flat on Work Surface. Spoon One-Quarter of the Cauliflower Mixture Onto Half of the Tortilla, Leaving a 1" Border. Scatter Cauliflower With Cheese, Then Cilantro. Fold in Half. Repeat With Remaining Tortillas and Fillings. |
|
4
Done
|
in Nonstick Griddle or Large Nonstick Skillet, Heat 2 Teaspoons Oil Over Medium Heat. Add 1 Quesadilla and Cook Until Golden Brown, 1 to 1 1/2 Minutes Per Side, Turning Carefully. Transfer to a Plate. Repeat With More Oil and Remaining Quesadillas. Serve Hot With Salsa If Desired. |
