Purple Cauliflower and Kale Quesadillas

Another post? So soon? I must be going crazy. Actually, I just have a lot of time on my hands. This Thanksgiving week has involved sleeping in, watching British dramas, and cooking up a storm.

One great thing about working at the GrowNYC Greenmarkets as a youth education intern is that I often receive leftover vegetables for free. This week, I received a couple seemingly random ingredients that I needed to make into a meal: purple cauliflower and kale. I also had large, whole wheat flour tortillas sitting in my freezer waiting to be used, so I thought, "Why not make some healthy quesadillas?"

These quesadillas are DELICIOUS. I never expected them to taste so good considering that the ingredients were rather haphazard. They are also incredibly healthy (less than 500 calories each) and so filling that I can barely eat an entire quesadilla! Here's some information on the health benefits of cauliflower (click here) and kale (click here), if you're interested. The colors are quite pleasing to the eye, and the quesadillas are very easy to make. What more could you want out of a recipe?

This time I took enough pictures to create a step-by-step recipe. I will do a summary at the bottom, but here are the ingredients that you need:

• 1 small head of cauliflower (I used purple because you get more nutrients that way. By a small head I mean the size of your two fists put together)
• 1/2 a large bunch of chopped kale leaves, blanched until tender OR 1 package frozen kale, thawed and squeezed of excess water)
• 3 tablespoons light cream cheese
• 1/2 cup light shredded cheese (whatever blend you want. I used a mexican blend)
• salt, to taste
• pepper, to taste
• 2 large whole wheat flour tortillas

Bring a small pot of water up to simmer. Salt generously. Cut the small head of cauliflower into florets and place in the simmering water. Cook until the florets can be easily pierced with a fork.

Drain the cauliflower and place in a medium sized mixing bowl.

Place the cream cheese and shredded cheese in the bowl with the cauliflower and mash until desired consistency is reached (you can make it as chunky or smooth and you like).

Add the chopped kale and mix until combined. Add salt and pepper if needed.

Place half of the cauliflower, cheese, and kale mixture on half of a large quesadilla. Preheat a non-stick pan on medium-high heat.

Fold the quesadilla in half. Spray the preheated pan generously with nonstick cooking spray and place the quesadilla in the pan. Cook until one side is nicely browned and crispy, and flip the quesadilla over.

Cook on the other side is sufficiently warmed through. Transfer to a plate and repeat the last steps in the pan with the second quesadilla. Cut into thirds and enjoy with salsa or whatever topping you enjoy with cheesy quesadillas.

Here's a consolidated list of ingredients and procedure.

Cauliflower and Kale Quesadillas

Ingredients:

• 1 small head of cauliflower
• 1/2 a bunch of kale, blanched and chopped OR 1 package frozen kale, thawed and squeezed of excess water
• 3 tablespoons light cream cheese
• 1/2 cup light shredded cheese (whatever blend you prefer)
• salt, to taste
• pepper, to taste
• 2 large whole wheat flour tortillas

Procedure:

1. Bring a small pot of water up to simmer. Salt generously. Cut the small head of cauliflower into florets and place in the simmering water. Cook until the florets can be easily pierced with a fork.
2. Drain the cauliflower and place in a medium sized mixing bowl. Place the cream cheese and shredded cheese in the bowl with the cauliflower and mash until desired consistency is reached. Add the chopped kale and mix until combined. Add salt and pepper if needed.
3. Place half of the cauliflower, cheese, and kale mixture on a large quesadilla and fold the tortilla in half. Repeat with the other half of the mixture for the second tortilla. Preheat a non-stick pan on medium-high heat.
4. Spray the preheated pan generously with nonstick cooking spray and place the quesadilla in the pan. Cook until one side is nicely browned and crispy, and flip the quesadilla over. Cook on the other side is sufficiently warmed through. 
5. Transfer to a plate and repeat the last step in the pan with the second quesadilla. Cut into thirds and enjoy with salsa.