Food & Drink Cauliflower Quesadillas
Freezing Cauliflower: How to do it
© Provided by My Beautiful Garden Frozen Cauliflower Freezing Cauliflower is one way of preserving healthy cabbage. How it works? You can find out here. You have harvested more Cauliflower than you can process in the kitchen and are wondering how it can be preserved? Just freeze it! Cauliflower can be easily frozen without losing vitamins and minerals. The popular cabbage vegetables can be kept for a long time by storing them in freezing temperatures.
Just when you thought cauliflower had done it all!
Prep Time: 10 mins
Total Time: 45 mins
large head cauliflower
- 75 g
shredded Monterey Jack
- 1 tsp.
- 1/2 tsp.
- 100 g
Freshly ground black pepper
spring onion, thinly sliced
Pico de gallo, for serving (optional)
Sour cream, for serving (optional)
- Preheat oven to 220ºC (200ºC fan) and line a baking tray with parchment.
- Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
- Transfer processed cauliflower to a large microwave safe bowl, and microwave on high for 6 minutes. Squeeze excess moisture out with a clean kitchen towel.
- In a medium bowl, combine processed cauliflower, eggs, Monterey Jack, oregano and paprika. Mix until evenly combined then season with salt and pepper.
- Make tortillas: Form cauliflower mixture into circle shapes on prepared baking tray and bake until golden, 15 to 20 minutes.
- For each cauliflower tortilla, sprinkle cheddar and spring onions over half of the tortilla. Then fold the other side of the tortilla over the cheese. Repeat with remaining tortilla. Bake until the cheese is melted, about 5 minutes.
- Top with pico de gallo and sour cream, if desired, and serve immediately.
Cauliflower Hash Brown Egg Cups Are A Breakfast Miracle .
In this Root Of The Recipe episode, Syrian born Abdullah Alawayed talks about how his Bedouin upbringing inspired his cooking. Without the 24/7 convenience of supermarket chains, seasons inspired their cooking. Summers were for foods like tomatoes, aubergine, and peppers and winters were for vegetables and grains you could store for longer.