Roasted Cauliflower Hummus Quesadillas

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Roasted Cauliflower Hummus Quesadillas- crispy roasted cauliflower is tossed in smoked paprika and chili powder then layered with fresh vegetables and creamy hummus for a flavor packed, easy meal. (vegan with gluten-free option)

I know this is just what the world needs, another quesadilla recipe. Whoopie de doo.

But hear me out for a second. These dillas are pretty freaking amazing because they’re stuffed with smoky roasted cauliflower. As in cauliflower roasted with smoked paprika.

Please tell me you love smoked paprika as much as I do and that this is all making sense to you?

If you’re still with me then I’m assuming you share my sentiments. Smoked paprika is the gem of the spice world.

Besides the cauliflower being a delicious flavor bomb, the beauty of this recipe is that it’s super simple to make. I’m talking roast the cauliflower, chop a few veggies and slap them on tortillas smothered in hummus. Easy peasy.

In order to make this a healthy recipe, I highly recommend using whole grain tortillas. I personally prefer Alvarado Street’s sprouted organic wheat tortillas (they’re in the freezer section) but brown rice tortillas (or something similar) will also work. Just make sure the ingredient list isn’t full of starches or refined grains. We want nutrients in our food, not blood sugar spiking junk.

These roasted cauliflower hummus quesadillas come together in less than 30 minutes, making them the perfect quick and easy lunch or dinner.

I added corn to the mix because I’m a bit obsessed but feel free to sub in your favorite veggies or just leave out whatever you don’t like. Except the cauliflower because that would be silly.

Roasted Cauliflower Hummus Quesadillas

Yield: 2 large quesadillas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients:

  • 2 cups finely chopped cauliflower (about 1 small head)
  • 1 tablespoon high heat oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 8 ounces hummus (I used roasted red pepper hummus but any kind will work)
  • 1 bell pepper, cored and finely chopped
  • 1/2 cup finely chopped red onion (about 1/2 small red onion)
  • 1 cup corn kernels
  • 2 cups baby spinach
  • 4 burrito size whole grain tortillas

Directions:

Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Add the cauliflower, drizzle with oil and sprinkle with smoked paprika, chili powder and a pinch of salt. Use your hands to toss together until cauliflower is evenly coated in oil and spices. Bake in the oven for 15-20 minutes.

Meanwhile, warm a large skillet over medium heat. Toast the tortillas for about 3 minutes on each side, until slightly crispy.

Spread hummus on the inside of each tortilla, topping one side with bell pepper, red onion, corn and baby spinach.

Once cauliflower is done cooking, add it on top of the baby spinach. Place a tortilla (with hummus on the inside) on top and gently press together. Transfer tortilla back to the skillet and cook for a minute on each side, until heated through. Slice into triangles, serve warm and enjoy!

Click Here for Nutrition Facts

Nutrition facts are for 1/2 of one quesadilla or 1/4 of recipe. This amount fills me up but my husband eats a whole one so the serving size will depend on the person. Use reduced sodium hummus and/or tortillas if you are concerned about the sodium being too high.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on September 20, 2017  //  Appetizers, Dinner, Fall, Lunch, Recipes, Recipes by Season
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