Instructions

1. Begin by preparing your cauliflower. Remove the leaves and stem from the head of cauliflower and cut it into florets. Rinse the florets under cold water to clean them.
2. Using a food processor, pulse the cauliflower florets until they are finely chopped and resemble rice or couscous. If you don’t have a food processor, you can use a box grater to achieve a similar texture.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped cauliflower to the skillet.
4. Season the cauliflower with cumin, chili powder, salt, and pepper. Stir well to combine the spices evenly throughout the cauliflower. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
5. While the cauliflower is cooking, preheat another skillet or griddle over medium heat for the quesadillas.
6. Once the cauliflower is cooked, remove it from the heat and set it aside to cool slightly. In a bowl, combine the cooked cauliflower with 1 cup of shredded vegan cheese, mixing well to ensure the cheese is evenly distributed.
7. Take one whole wheat tortilla and place it on the preheated skillet. Spoon half of the cauliflower and cheese mixture onto one half of the tortilla, then fold the other half over to create a half-moon shape.
8. Cook the quesadilla for about 3-4 minutes on one side, or until it is golden brown and crispy. Carefully flip the quesadilla over and cook for an additional 3-4 minutes on the other side, until it is also golden brown and the cheese has melted.
9. Remove the cooked quesadilla from the skillet and place it on a cutting board. Let it cool for a minute before slicing it into wedges.
10. Repeat the process with the second tortilla and remaining cauliflower mixture.
11. Serve the quesadillas warm, optionally with your favorite toppings such as salsa, guacamole, or fresh cilantro.