Our attempt at fusion Indian Mexican cuisine.
Both my grandmothers were amazing cooks, I probably inherited some of their genes 🙂 One of my fondest memories is my maternal grandmom making me cauliflower paratha. All from scratch. She used to shred the cauliflower head, add salt and garam masala and let it rest. After some time she will squeeze out the water, add finely chopped cilantro and green chillies to the filling. Then she will make the parathas or tortillas from whole wheat dough made from scratch and spread the cauliflower filling inside, fold it into half moon and cook it on a skillet with ghee. The aroma was divine and makes my mouth water even today ! Although it’s not a very laborious process, I am not very fond of making parathas from scratch. The whole process of making the dough, rolling out, making a mess in my kitchen… just forget it ! Recently it clicked that riced cauliflower is the stuffing that is handed to me readymade. All I need to do is season it. I decided to try it out as a quesadilla with teeny bit of cheese to use as a binder. This is totally optional and can be omitted to maintain the authentic taste. Another easy to substitute food is tortilla. The regular ‘flour’ tortilla offers nothing healthy, only simple carbs. So I am always looking to replace it with whole wheat tortillas, whole grain corn tortillas or other options that are available today. One of my recent finds is the Angelic brand Garden wraps. It comes in surprising flavors and holds up to hearty fillings. So here we go – cauliflower paratha quesadillas with whole grain wraps. Served with spicy onion chutney – recipe in the next post ! Enjoy and give us your comments.
Cauliflower paratha quesadilla recipe
- Riced cauliflower
- Tortilla wraps
- Grated cheese – cheddar or colby (optional)
- Oil to grill on skillet
- Use riced cauliflower from grocery aisle, if using frozen try to thaw completely and squeeze out all excess water. Sprinkle salt and garam masala seasoning. You can use any seasoning of your choice, gaam masala keeps it authentic indian. Let the filling sit for 30 minutes.
- After resting time, squeeze out any excess water from filling.
- Now put a flat skillet on stove top and get it hot.
- Take a tortilla wrap, sprinkle about a teaspoon of grated cheeses.
- Next spread about 2-3 teaspoon full of cauliflower filling, taking care to spread evenly for a nice thin layer. Fold tortilla into half moon and press to seal.
- Reduce skillet heat, fry the quesadilla with little oil or butter on both sides until nice and crisp.
- Cut the quesadilla into quarters and serve with a spicy dip.