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Buffalo Cauliflower Quesadillas with Mango Jalapeño Salsa & Ranch
2 Serving Dinner

Buffalo Cauliflower Quesadillas

with Jalapeño Mango Salsa & Ranch

Tags: Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
750
FAT
35g
CARBOHYDRATES
93g
PROTEIN
18g

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INGREDIENTS

  1. 10 oz cauliflower florets, cut into bite-sized pieces
  2. 1 tsp garlic powder
  3. 4 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
  4. 1 mango, peeled and diced
  5. 1 lime, one half juiced, one half wedged
  6. 1 oz pickled jalapeños, divided
  7. 2 whole wheat flour tortillas
  8. 2 oz Treeline® Cashew Cream Cheese
  9. 1 scallion, thinly sliced
  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, tree nut (cashew), wheat
Tools: Tin foil, Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
750
FAT
35g
CARBOHYDRATES
93g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 400°F. Add cauliflower, 1 tsp vegetable oil, garlic powder, and just 2 tbsp hot sauce to a foil-lined baking sheet, and toss. Bake until tender, 10 to 12 minutes.

2
Prepare the salsa

Add 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.

3
Build the quesadillas

Place tortillas on a flat surface. Spread cashew cheese on half of each tortilla. Top with Buffalo cauliflower, 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 remaining quesadilla.

5
Serve

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!

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