CHILI-LIME CAULIFLOWER QUESADILLAS

CHILI-LIME CAULIFLOWER QUESADILLAS

 

I N G R E D I E N T S

  • 1 HEAD cauliflower

  • 3 TBSP olive oil, split

  • 1 TSP salt

  • 1 CLOVE garlic

  • 1/4 - 1/2 TSP cayenne chili flakes from Hayshaker Farm

  • 1/4 TSP black pepper

  • 1/2 lime, squeezed

  • 1 CUP grated queso enchilado from Lake Wolf Creamery or other cheese of choice

  • 4 tortillas

P R O C E S S

  1. Heat a skillet to medium-low heat with 2 TBSP olive oil. Slice the cauliflower into quarter-inch slices, forming thin “steaks.” Add to the pan, stirring occasionally.

  2. Meanwhile, place the salt and chopped garlic clove into a small bowl. Using a spoon, mash into a coarse paste. Add the remaining 1 TBSP olive oil, chili flakes, black pepper, and lime. Stir until combined.

  3. Once the cauliflower is tender, add the chili lime vinaigrette. Cook for another 5 minutes until the vinaigrette has evaporated.

  4. Put together your quesadillas, layering cheese, chives, and cauliflower on half a tortilla. Fold the tortilla in half and grill on the skillet until browned.

  5. Serve with a sour cream and chives dip or a side of rice and beans. Enjoy!

 

**previously seen** CAULIFLOWER in weekly LINC Box subscriptions & Linc’s Marketplace!

 
recipe, spring, dinner, garlic, cauliflowerLINC Foodsspring, cauliflower, quesadilla, chili, lime, tacosComment