Cover photo courtesy of LINC Foods
INGREDIENTS:
1 head cauliflower // 3 Tbsp. olive oil, split // 1 tsp. salt // 1 clove garlic // 1/4 – 1/2 tsp. cayenne chili flakes from Hayshaker Farm // 1/4 tsp. black pepper // 1/2 lime, squeezed // 1 bunch chives, sliced thinly // 1 cup grated queso enchilado from Lake Wolf Creamery or other cheese of choice // 4 tortillas
DIRECTIONS:
- Heat a skillet to medium-low heat with 2 Tbsp. olive oil. Slice the cauliflower into quarter-inch slices, forming thin “steaks.” Add to the pan, stirring occasionally.
- Meanwhile, place the salt and chopped garlic clove into a small bowl. Using a spoon, mash into a coarse paste. Add the remaining 1 Tbsp. olive oil, chili flakes, black pepper, and lime. Stir until combined.
- Once the cauliflower is tender, add the chili lime vinaigrette. Cook for another 5 minutes until the vinaigrette has evaporated.
- Put together your quesadillas, layering cheese, chives, and cauliflower on half a tortilla. Fold the tortilla in half and grill on the skillet until browned.
- Serve with a sour cream and chives dip or a side of rice and beans. Enjoy!
(Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.)
