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Cauliflower paratha quesadilla recipe

A fusion Indian Mexican offering. Using seasoned riced cauliflower, quesadillas and parathas are a breeze.
Prep Time30 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Fusion
Servings: 16 wedges


  • 8 Tortillas
  • 2 cups Riced cauliflower
  • 1 tbsp Garam masala
  • 1 Green Chillies finely chopped
  • 1 tbsp Cilantro finely chopped
  • 2 tbsps Oil to fry


  • 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.