Charred Cauliflower Quesadillas You Gotta Try in Your Pressure Cooker
These charred cauliflower and broccoli quesadillas are crispy, melty, and loaded with smoky flavor. A vegetarian comfort dish made easy with roasted or pressure-cooked veggies.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 head Cauliflower cut into little florets
- 1 head Broccoli chopped similarly
- 2 tablespoons Olive oil for roasting those veggies right
- 1 teaspoon Ground cumin gotta have that earthiness
- ½ teaspoon Smoked paprika adds a nice char flavor
- Salt and black pepper to taste
- 1 ½ cups Shredded cheese cheddar or a blend that melts smooth
- 8 Flour tortillas for wrapping up all that goodness
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss cauliflower and broccoli florets with olive oil, cumin, smoked paprika, salt, and pepper until well coated.
- Spread vegetables on the baking sheet and roast for about 25 minutes until charred and tender.
- Remove from oven and let vegetables cool slightly.
- Heat a skillet over medium heat. Place one tortilla in the skillet and sprinkle cheese on half of it.
- Add roasted vegetables over the cheese, then sprinkle more cheese on top and fold the tortilla.
- Cook for 2 to 3 minutes on each side until golden brown and cheese is melted. Repeat with remaining tortillas.
- Cut quesadillas into wedges and serve warm.
Notes
Use parchment paper for easier cleanup. Cheese blends add extra melty texture. Reheat leftovers in skillet for best crunch.