Cauliflower “Meat” Quesadillas

• cauliflower1 medium head
• mushroom5 oz
• olive oil1 ½ tablespoon
• medium yellow onion1
• garlic2 clove
• ground cumin2 teaspoon
• smoked paprika1 ½ teaspoon
• chili powder2 tablespoon
• soy sauce2 tablespoon
• salt0
• pepper0
• large flour tortilla0
• shredded mexican cheese blend0
• onion0
• green pepper0

Instructions

1. 1

   Cut the cauliflower in half and break it into small florets.

2. 2

   Place the florets in a food processor and pulse until they break down to rice-size pieces.

3. 3

   Remove from the processor and set aside.

4. 4

   Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.

5. 5

   Heat the olive oil in a large skillet over medium heat.

6. 6

   Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.

7. 7

   Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir.

8. 8

   Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.

9. 9

   Heat a tortilla over low heat in a large, greased skillet.

10. 10

    Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower “meat”, caramelized onions and peppers, and another layer of cheese.

11. 11

    Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.

12. 12

    Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.

13. 13

    Repeat.

14. 14

    Slice each tortilla into wedges and serve.

15. 15

    Enjoy!