Buffalo Cauliflower Quesadillas
with Jalapeño Mango Salsa & Ranch
- 10 oz cauliflower florets
- 1 tsp garlic powder
- 4 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
- 1 mango
- 1 lime
- 1 oz pickled jalapeños
- 2 scallions
- 2 whole wheat flour tortillas
- 2 tbsp vegan cream cheese
- 1 oz vegan mozzarella
- ¼ cup Follow Your Heart® High Omega Vegan Ranch
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
Preheat the oven to 400°F. Cut cauliflower florets into bite-size pieces and place on a parchment-lined baking sheet. Add 1 tsp vegetable oil, garlic powder, and just 2 tbsp hot sauce, and toss. Bake until tender, 10 to 12 minutes.
Peel and dice the mango, removing the seed. Halve the lime, juice one half, and cut the other half into wedges. Add diced mango, lime juice, and as much pickled jalapeño as you’d like to a medium bowl. Toss the mango jalapeño salsa. Taste, and add salt as necessary. TIP: We suggest using just half the pickled jalapeño.
Thinly slice the scallions. Place tortillas on a flat surface. Spread cream cheese on half of each tortilla. Top with Buffalo cauliflower, sliced scallion, and mozzarella. Drizzle with remaining hot sauce, fold quesadillas, and gently press to seal.
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat to make the second quesadilla.
Cut each Buffalo cauliflower quesadilla into three pieces and serve with mango jalapeño salsa. Serve with lime wedges on the side and ranch dressing for dipping. Enjoy!