Buffalo Cauliflower Quesadillas with Mango Jalapeño Salsa & Ranch

Buffalo Cauliflower Quesadillas

with Jalapeño Mango Salsa & Ranch

dinner

Dinner Mexican Nut-Free Quick and Easy Vegan Mozzarella Lime Jalapeño Fruit Cauliflower
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
620
FAT
30g
CARBOHYDRATES
75g
PROTEIN
13g

MAIN INGREDIENTS

  1. 10 oz cauliflower florets
  2. 1 tsp garlic powder
  3. 4 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
  4. 1 mango
  5. 1 lime
  6. 1 oz pickled jalapeños
  7. 2 scallions
  8. 2 whole wheat flour tortillas
  9. 2 tbsp vegan cream cheese
  10. 1 oz vegan mozzarella
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the cauliflower

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.

2
Prepare the salsa

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.

3
Build the quesadillas

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.

4
Cook the quesadillas

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.

5
Serve

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!