Sesame Cashew Cauliflower Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup slivered sun-dried tomato
• 1/4 cup chopped toasted cashews
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 4 (10 inch) flour tortillas
• 1 cup shredded mozzarella cheese (4 oz.)
• 1/4 cup chopped fresh cilantro
• 2 -3 tablespoons braggs liquid aminos (or soy sauce)
• 1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons ghee, plus more for frying
• 2 tablespoons sesame seeds
• 1 tablespoon minced fresh ginger (or 1 tsp. dried)
• 2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 4 cups finely chopped cauliflower
• 1 medium red bell pepper, slivered
• 1 pinch asafetida powder (optional)
• salsa (optional)

Recipe

• 1 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 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 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 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.