Pescatarian Avocado Crema Cauliflower Quesadillas with Fresh Pico
Total time50 min
Prep time20 min
Cook time30 min
4.9(27)
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 small head cauliflower (about 1 lb), cut into small florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the pico de gallo
- 3 roma tomatoes, seeded and finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ⅓ cup sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp neutral oil (such as canola or avocado oil), divided
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly and spread into a single layer.
- 2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the edges are deeply golden and the florets are tender when pierced with a fork.
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