To make the sauce, whisk all ingredients in a small container. Cover and refrigerate to allow the flavors to develop (you can do this overnight if you have time).
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Pulse the cauliflower florets in a food processor until they are the consistency of rice. Transfer to a bowl with a little water and microwave on high for 8-10 minutes (or steam using your favorite method), until cooked. Transfer to a cheese cloth or towel and squeeze tightly to get rid of as much extra liquid as possible.
Transfer the cauliflower back to the bowl. Stir in the egg, mozzarella cheese, and sea salt.
Press the cauliflower mixture into four circles on the lined baking sheets. Place the baking sheets in the oven side-by-side. Bake for 8-10 minutes, until the edges are dry and the bottom is golden. (If both don’t fit in the oven side by side, do one at a time.) Carefully flip over, then bake for 4-6 more minutes. Cool for 10 minutes before moving.
Spread a tablespoon of the sauce over each cauliflower tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top. Fold in half.
Heat an oiled pan over medium heat. Place two folded quesadillas in the pan. Fry for a couple of minutes, until browned, then flip and repeat on the other side. Repeat with the remaining quesadillas.
Amount Per Serving
Calories 397Calories from Fat 261
% Daily Value*
Total Fat 29g45%
Total Carbohydrates 14g5%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.