Craving a mouthwatering meal that's both incredibly delicious and surprisingly healthy? Get ready to transform your dining experience with these game-changing Low Carb BLT Cauliflower Quesadillas that prove healthy eating doesn't mean sacrificing flavor! Imagine all the classic BLT goodness wrapped in a crispy, cheesy cauliflower "tortilla" that will make your taste buds dance and your diet goals cheer.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower (riced)
- 1 cup shredded cheese (mozzarella or cheddar)
- 1/2 cup cooked bacon (crumbled)
- 1 cup lettuce (shredded)
- 1 tomato (diced)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. If you don’t have a food processor, you can grate the cauliflower using a box grater.
- Transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial to ensure the quesadillas hold together and don’t become soggy.
- In a large mixing bowl, combine the riced cauliflower, shredded cheese, and crumbled bacon. Season the mixture with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil to coat the bottom of the pan. Allow the oil to heat for a minute.
- Using a spatula, scoop about half of the cauliflower mixture into the skillet, spreading it out evenly to form a round, flat layer. Cook for about 5-7 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the cauliflower layer using a large spatula. Cook the other side for an additional 5-7 minutes until it is also golden brown and crispy.
- Once cooked, remove the cauliflower base from the skillet and set it on a plate. Repeat the process with the remaining cauliflower mixture to create a second quesadilla.
- While the second quesadilla is cooking, prepare the toppings. In a small bowl, combine the shredded lettuce and diced tomato. Mix well and set aside.
- Once both cauliflower quesadillas are cooked, layer the lettuce and tomato mixture on top of one quesadilla. Carefully place the second quesadilla on top to create a sandwich-like effect.
- For serving, cut the quesadilla into wedges. You can drizzle with additional olive oil or serve with your favorite low-carb dipping sauce if desired.
- Enjoy your Low Carb BLT Cauliflower Quesadillas warm, and savor the delicious flavors while keeping your meal low in carbs!
Tips
- Moisture is the enemy - always squeeze out excess liquid from the riced cauliflower using a clean kitchen towel or cheesecloth to ensure a crispy texture.
- Use a non-stick skillet and medium heat to achieve that perfect golden-brown crispiness without burning.
- For extra flavor, try adding garlic powder or herbs like dried basil to the cauliflower mixture.
- If you're meal prepping, you can prepare the cauliflower mixture in advance and store it in the refrigerator for up to 2 days.
- For a dairy-free version, substitute the cheese with nutritional yeast or a dairy-free cheese alternative.
- Experiment with different toppings like avocado, sour cream, or a low-carb salsa to customize your quesadillas.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
