Vegetarian Pickled Jalapeño Cauliflower Quesadillas with Cilantro Slaw
Total time55 min
Prep time20 min
Cook time35 min
4.8(10)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 1.5 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 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
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- ½ cup pickled jalapeños, drained and sliced
- 1 tbsp neutral oil (such as canola 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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