Buffalo Cauliflower Quesadillas
with Jalapeño Mango Salsa & Ranch
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INGREDIENTS
- 10 oz cauliflower florets, cut into bite-sized pieces
- 1 tsp garlic powder
- 4 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce
- 1 mango, peeled and diced
- 1 lime, one half juiced, one half wedged
- 1 oz pickled jalapeños, divided
- 2 whole wheat flour tortillas
- 2 oz Treeline® Cashew Cream Cheese
- 1 scallion, thinly sliced
- 1 oz vegan mozzarella
- ¼ cup Follow Your Heart® High Omega Vegan Ranch
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
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.
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.
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.
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!
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