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White Bean Cauliflower and Spinach Spread Quesadilla.↓

Chelsey from The Paper Mama made an nifty adaptation to an already delicious Martha Stewart recipe and we couldn’t help but bring it our readers.

Photo Courtesy of The Paper Mama.


• 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
• 5 garlic cloves, unpeeled
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 3/4 bag of spinach (salad bag)
• 1 can (15.5 ounces) white beans, rinsed and drained
• 1 teaspoon lemon zest, plus 1 tablespoon lemon juice

• Cheese
• Tortillas

Photo Courtesy of The Paper Mama.


Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.

In a food processor, combine cauliflower, garlic, beans, spinach, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)

Serve drizzled with oil.


Spread your white bean, cauliflower, and spinach spread onto a tortilla. Sprinkle some cheese (colby jack or white jack cheese) and melt a quesadilla!

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