Buffalo Cauliflower Quesadillas
with Jalapeño Mango Salsa & Ranch
View Full Nutrition Label
Get Recipes Delivered
- 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
- 1 scallion
- 2 whole wheat flour tortillas
- 2 tbsp Treeline® Cashew 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
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 just half the pickled jalapeño to a medium bowl. Toss the jalapeño mango salsa. TIP: Save the remaining pickled jalapeño for your own use.
Thinly slice the scallion. Place tortillas on a flat surface. Spread cashew 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 remaining quesadilla.
Cut each Buffalo cauliflower quesadilla into three pieces and serve with jalapeño mango salsa. Serve with lime wedges on the side and ranch dressing for dipping. Bon appétit!