¼ cup slivered sun-dried tomatoes
¼ cup chopped toasted cashews
½ tsp. freshly ground pepper
¼ tsp. salt
4 large (10-inch) flour tortillas (if following a gluten free diet, try brown rice wraps)
1 cup shredded mozzarella cheese (4 oz.)
¼ cup chopped fresh cilantro
2 to 3 Tbsp. Bragg Liquid Aminos/ tamari or soy sauce
1 ½ Tbsp. vegetable oil or ghee, plus more for frying
2 Tbs. sesame seeds
1 Tbs. minced fresh ginger
2 tsp. cumin seeds
1 tsp. brown mustard seeds
4 cups finely chopped cauliflower
1 medium red bell pepper, slivered
Pinch of asafoetida (optional)
Salsa for serving (optional)
In large skillet, heat 1 ½ tablespoons oil over medium-low heat. Add sesame seeds and cook until lightly browned, 3 to 4 minutes. Add asafetida if desired, ginger, cumin and mustard seeds and cook, stirring often, until fragrant, about 30 seconds.
Stir in cauliflower and bell pepper, sprinkle with liquid aminos, cover and cook until cauliflower is tender, about 8 minutes. Stir in tomatoes, toasted cashews, pepper and salt. Remove from heat.
Place 1 tortilla flat on work surface. Spoon one-quarter of the cauliflower mixture onto half of tortilla, leaving 1-inch border. Sprinkle cauliflower with cheese, then cilantro. Fold in half. Repeat with remaining tortillas and fillings.
In non-stick griddle or large non-stick skillet, heat 2 teaspoons oil over medium heat. Add 1 quesadilla and cook until golden brown, 1 to 1 ½ minutes per side, turning carefully (use two spatulas to grip sides together). Transfer to plate. Repeat with more oil and remaining quesadillas. Serve hot with salsa if desired