Low Carb Quesadillas with Cauliflower (Gluten-free

• Vegetarian
• Gluten free

• Produce

  • 2 lb Cauliflower
  • 1/4 tsp Garlic powder

• Refrigerated

  • 3 Egg, large

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Sea salt

• Dairy

  • 1 cup Cheddar cheese
  • 3/4 cup Mozzarella cheese

• Liquids

  • 1 1/2 tbsp Jalapenos in water

Found on wholesomeyum.com

Description

Directions

• To make the sauce, whisk all ingredients in a small container. Cover and refrigerate to allow the flavors to develop (you can do this overnight if you have time).
• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Pulse the cauliflower florets in a food processor until they are the consistency of rice. Transfer to a bowl with a little water and microwave on high for 8-10 minutes (or steam using your favorite method), until cooked. Transfer to a cheese cloth or towel and squeeze tightly to get rid of as much extra liquid as possible.
• Transfer the cauliflower back to the bowl. Stir in the egg, mozzarella cheese, and sea salt.
• Press the cauliflower mixture into four circles on the lined baking sheets. Place the baking sheets in the oven side-by-side. Bake for 8-10 minutes, until the edges are dry and the bottom is golden. (If both dont fit in the oven side by side, do one at a time.) Carefully flip over, then bake for 4-6 more minutes. Cool for 10 minutes before moving.
• Spread a tablespoon of the sauce over each cauliflower tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top. Fold in half.
• Heat an oiled pan over medium heat. Place two folded quesadillas in the pan. Fry for a couple of minutes, until browned, then flip and repeat on the other side. Repeat with the remaining quesadillas.

Nutrition