Crispy Chickpea and Cauliflower Quesadilla

Crispy Chickpea and Cauliflower Quesadilla

INGREDIENTS:

• garlic, minced or grated 

• chili powder 

• Smoked paprika 

• smokey chipotle mexican seasoning 

• zest and juice from half an orange

• S + P

• olive oil

• 1 head cauliflower, cut into florets 

• 1 can chickpeas, drained 

• harissa seasoning 

• ½ of a yellow onion, thinly sliced 

• 1 jalapeño, seeded and diced 

• 1/2 cup fresh cilantro, chopped 

• hot sauce

• flour tortillas 

• Gouda Cheese+ mozzarella

• extra virgin olive oil, for cooking 

INSTRUCTIONS 

1. Preheat the oven to 400 

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onions and garlic, and season with salt and pepper. Reduce the heat to low and cook until the onions have caramelized. 

3. Meanwhile, toss the drained chickpeas along with the cauliflower with the spices including S + P and olive oil. Roast for 20 min. After they have finished roasting, toss with the orange juice + zest and hot sauce.

4. To assemble the Quesadillas; In a skillet on medium, brush a small amount of olive oil, just enough to coat it. Place a tortilla on the skillet and when it starts to turn a golden color, turn it over. Now place the cheese on the bottom of the tortilla, then the onions, the cauliflower + chickpeas mixture, more cheese, cilantro and jalapeno. Place another tortilla on top.

5. Cook for about 5 minutes and turn it over. Serve with smashed avocado.