Low Sodium Pickled Jalapeño Cauliflower Quesadillas with Cilantro Slaw

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Pickled Jalapeño Cauliflower Quesadillas with Cilantro Slaw

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Ingredients

4 servings

For the cauliflower

1 medium head cauliflower (about 1.5 lb), cut into small florets
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2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
½ cup pickled jalapeños, drained and sliced
1 tbsp neutral oil (such as canola oil or vegetable oil), for the pan

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black 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 browned and the florets are tender when pierced with a fork.

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