Roasted cauliflower and corn quesadillas with creamy avocado sauce


My husband’s wonderful niece Allison and her husband love to cook and she gave me the idea for this meal. I love anything that involves cheese… This was truly wonderful. I served it with a side of Kale salad. I made this using my panini press but you could use a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip with a large, thin spatula — and repeat on the second side. Roasted red peppers would be a good addition or poblano peppers. This serves 3.


  • 1 head cauliflower, cored and cut into rough 1-inch chunks
  • sea salt and pepper to taste
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, enough to drizzle over the cauliflower
  • 2 tablespoons olive oil, for onions
  • 1 Cups fresh or frozen corn (Trader Joe’s makes a great frozen roasted corn)
  • 1-2 yellow onions, thinly sliced ( I used 2 to have some leftover)
  • 1-2 cups (about 8 ounces) coarsely grated monterey jack cheese
  • 6 large flour tortillas
  • 1 avocado, mashed
  • 1 dash of lemon juice
  • 1 dash of Hot sauce (optional)
  • 1/2 cup plain low fat greek yogurt



Pre heat oven to 350. Place cauliflower chunks on a tin foil lined baking sheet (for easy clean up). Drizzle with olive oil and sprinkle with paprika. Roast for about 20-30 minutes until tender and golden. When done, spoon into a bowl.

While the cauliflower is roasting, heat olive oil in a large pan and caramelize onions over medium heat, stirring often, about 20 minutes.

In a small saucepan cook frozen or fresh corn over medium heat, about 8 minutes, until slightly charred. Mix into cauliflower.

Add in the onions when they are golden and caramelized.

Mash avocado, add dash of lemon juice and hot sauce. Stir in greek yogurt until smooth.

Lay out tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 3 tortillas on top as lids. Spray panini press with a bit of cooking spray and place an assembled tortilla in the press and cook until golden brown on top. Repeat with remaining tortillas. I like them hot so make them one at a time. These can also be done in a frying pan – see notes above.

Cut into quarters and serve with a dollop of the creamy avocado sauce on top.


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