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Cauliflower Quesadillas with Parsley Salsa Verde.

A cauliflower filling makes quesadillas hearty enough to be a light meal by themselves, and it lets you cut down on the cheese. You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving. Meanwhile, any leftover salsa makes for a great guacamole seasoning or sandwich spread.


  • 4  1/2 tsp. olive oil, divided
  • 8 large cauliflower florets, halved
  • 2 cups chopped, seeded Anaheim chiles (two 5-oz chiles)
  • 3 medium tomatillos, husked, rinsed, and halved
  • 1⁄3 cup chopped white onion
  • 1⁄3 cup finely chopped Italian parsley leaves, divided
  • 4 8-inch flour tortillas
  • 1 cup coarsely grated Pepper Jack cheese
  • 1/2 cup crumbled goat cheese


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Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.