Avocado Quesadilla (Made with Cauliflower Tortillas!)

By Jess

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You need to try this avocado quesadilla made with homemade cauliflower tortillas! It's low carb, and so, so good.

avocado cauliflower quesadillas

What We Love About Avocado-Stuffed Cauliflower Quesadillas

They’re a flavorful twist: These quesadillas offer a tasty twist by combining avocado’s creaminess with cauliflower’s hearty goodness. Follow the easy steps in this recipe and enjoy your mouthwatering, straight-from-heaven avocado-stuffed cauliflower quesadillas. You’re guaranteed to LOVE them.

They’re super easy to customize: You can go to town on the personalization of these yummy quesadillas. All you need to do is change the toppings and spices to whatever you like to turn them into an enjoyable meal for everyone.

They’re for everyone: Avocado-stuffed cauliflower quesadillas provide a satisfying meal without compromising on taste or nutrition. Enjoy your favorite Mexican meal without worrying about how healthy it is.

avocado cauliflower quesadillas

avocado cauliflower quesadillas

How to Make Avocado-Stuffed Cauliflower Quesadillas

Prepare the cauliflower: Sprinkle your cauliflower rice with a pinch of salt and microwave for five minutes. Once cooled down, use a cheesecloth to drain the cauliflower completely.

avocado cauliflower quesadillas

Prepare the tortilla: Season the drained cauliflower to taste with salt. Add the egg, cassava flour, and olive oil and mix to combine. Divide the mixture into half and press onto a baking sheet to create two tortillas. Bake until golden.

avocado cauliflower quesadillas

avocado cauliflower quesadillas

Prepare the filling: Using a spoon, scoop out the avocado into a bowl and add some lime juice. Roughly mash the mixture with a fork. Add chopped cilantro, cayenne pepper, and salt to taste.

avocado cauliflower quesadillas

Assemble and serve: Spread the filling onto one tortilla and top with the other. Slice into triangles and serve.

avocado cauliflower quesadillas

Make-Ahead and Freezing Instructions:

To Make-Ahead: Follow the recipe as usual, and let the cauliflower tortillas cool down completely before adding the filling. Cut into squares and store in an airtight refrigerator-safe container in the fridge until ready to eat. If you have leftovers, don’t worry; they’ll still be good tomorrow.

To Freeze: You can make the tortillas way before and freeze the dough. Make sure to wrap up the dough in a freezer-safe plastic bag or plastic wrap. Cover the dough ball in foil and freeze for up to three months. To thaw, leave in the fridge overnight.

avocado cauliflower quesadillas


  • For the tortillas:
    • 1 ½ pounds cauliflower florets, riced
    • ½ cup cassava flour
    • 1 tbsp olive oil
    • 1 large egg
    • salt to taste
  • For the filling:
    • 1 large ripe avocado, halved and pitted
    • ½ lime, juiced
    • 2 tbsp chopped fresh cilantro
    • ½ tsp cayenne pepper
    • salt to taste


  1. Preheat oven to 400°F.
  2. Place the cauliflower rice in a microwave safe bowl and sprinkle with pinch of salt.
  3. Mix to combine.
  4. Cover with a lid.
  5. Microwave at 600W for 5 minutes.
  6. Remove from the microwave oven and allow to cool completely.
  7. Using a clean dish towel or cheese cloth, drain the cauliflower completely, removing as much water as possible.
  8. Transfer the cauliflower to a large bowl.
  9. Season to taste with salt.
  10. Add the egg, cassava flour and olive oil and mix to combine.
  11. Line a large baking sheet with parchment paper.
  12. Divide cauliflower mixture in half.
  13. Press each half of mixture onto the prepared baking sheet into a round that’s about ¼-inch thick.
  14. Bake in preheated oven for 25 minute or until golden.
  15. Remove from the oven and allow to cool slightly.
  16. To make the filling, scoop out the avocado flesh with a spoon.
  17. In a shallow bowl, place the avocado flesh and lime juice.
  18. Roughly mash with a fork.
  19. Add the chopped cilantro and cayenne pepper.
  20. Season to taste with salt.
  21. Spread the avocado filling onto one tortilla and top with the other.
  22. Slice into triangles and serve.


Serving Size





Total Time

45 minutes minutes

Prep Time

15 minutes minutes

Cook Time

30 minutes minutes


Opt for ripe avocados: The best avocado to use for this recipe is somewhere in between firm and mushy. If it’s too firm, you won’t be able to mash it, but if it’s too soft, it will turn to creamy mush, which takes away from the aesthetics and the yummy textured filling.

Make it for breakfast: This recipe is super easy to turn into a yummy morning meal. Simply add some crumbled bacon and scrambled eggs to the filling, and you’re ready to go.

Cheesecloth alternative: If you don’t have a cheesecloth, use a clean dishcloth or kitchen towel to drain your cauliflower fully. If you’re using a kitchen towel, ensure that no remnants stay behind. Water might cause the fibers to separate and stick to your cauliflower.

Customize spice levels: You can adjust the filling to suit your personal preferences. Add more cayenne pepper or any hot sauce of your choice to level up the heat, use less avocado to tone down the richness, or add other ingredients to add more flavor. The choice is yours.

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