Sesame Cashew Cauliflower Quesadillas
Transform your quesadilla game with these Sesame Cashew Cauliflower Quesadillas—an irresistible fusion of bold flavors and satisfying textures. Perfectly roasted cauliflower florets are tossed in a savory-sweet blend of soy sauce, honey, sesame oil, and warming spices, then paired with crunchy toasted cashews and nutty sesame seeds for a unique twist. Melty cheese binds this flavorful filling inside golden, crisp tortillas, creating a handheld treat that’s both indulgent and wholesome. Ready in just 40 minutes, this recipe is ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt for a creamy, tangy complement. Whether you’re a vegetarian or simply love creative comfort food, this dish delivers a deliciously memorable meal packed with protein, crunch, and rich Asian-inspired flavors.
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 2 tablespoons Olive oil
- 1.5 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 cup Cashews (roughly chopped)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground ginger
- 1 tablespoon Sesame seeds
- 1.5 cups Shredded cheese (mozzarella or a Mexican blend)
- 6 pieces Flour tortillas (8-inch)
- 0.25 cup Fresh cilantro (optional garnish)
- 0.5 cup Sour cream or Greek yogurt (optional serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the cauliflower florets with olive oil, soy sauce, honey, sesame oil, garlic powder, and ground ginger. Toss well to coat the cauliflower evenly.
Spread the seasoned cauliflower florets onto the prepared baking sheet in a single layer. Roast in the oven for 20 minutes, stirring halfway through, until golden and tender.
While the cauliflower is roasting, toast the chopped cashews in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In the same skillet, lightly toast the sesame seeds for 1-2 minutes until golden. Be careful not to burn them. Set aside.
Once the cauliflower is roasted, transfer it to a bowl and gently mix in the toasted cashews and sesame seeds.
Heat a large non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle a thin layer of shredded cheese over half of it.
Spoon a generous portion of the cauliflower mixture over the cheese layer, then sprinkle a little more cheese on top. Fold the tortilla in half to create a semi-circle.
Cook the quesadilla for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden and crispy and the cheese is melted. Remove from the skillet and repeat with the remaining tortillas and filling.
Slice the quesadillas into wedges and garnish with fresh cilantro if desired. Serve with sour cream or Greek yogurt on the side.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 41.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1825 mg | 140% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2479 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
