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Dinner recipe · from the recipe book

Roasted Cauliflower and Zucchini Quesadillas

Cumin-roasted cauliflower and zucchini melt with mozzarella and feta inside crisp corn tortillas, served with a smoky roasted red pepper salsa.

Roasted Cauliflower and Zucchini Quesadillas

Ingredients

  • 3¾ cups florets400 gCauliflowercut into small florets
  • 1 medium200 gZucchinidiced
  • 2 medium240 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • ½ medium60 gRed onionfinely chopped
  • 2 cloves6 gGarlicminced
  • 2 tbsp25 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 16 tortillas384 gCorn tortillas
  • 4 oz120 gPart-skim mozzarellashredded
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On one pan, toss the cauliflower and zucchini with half the olive oil, the cumin, the paprika and half the salt.
  3. On the second pan, toss the red bell pepper strips and the jalapeño halves with a quarter of the olive oil.
  4. Roast both pans for 20 to 25 minutes, until the cauliflower is browned at the edges and the bell pepper and jalapeño are charred in spots.
  5. For the salsa, finely chop the roasted bell pepper and the roasted jalapeño, then stir them with the red onion, half the garlic, the cilantro, the lime juice and the remaining salt.
  6. Mash the great northern beans with the remaining garlic and spread them over 8 of the corn tortillas.
  7. Top the beans with the roasted cauliflower and zucchini, the mozzarella and the feta, then cover with the remaining 8 corn tortillas.
  8. Brush the tops with the remaining quarter of the olive oil and arrange the quesadillas on the cleared sheet pans.
  9. Bake at 425°F (220°C) for 8 to 10 minutes, until the tortillas crisp and the cheese melts.
  10. Cut each quesadilla into quarters and serve two quesadillas per person with the roasted pepper salsa.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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