Vegan Buffalo Cauliflower Quesadillas
Spice up your next lunch with this Vegan Buffalo Cauliflower Quesadillas. A creamy, spicy combo of marinated cauliflower, vegan ranch and buffalo sauce.
Ingredients
- 1/2 head cauliflower cut in bite-sized pieces
- 4 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 cup buffalo sauce separated
- pepper to taste
- 1/4 red onion sliced
- 1/2 avocado
- 2 tablespoon vegan cream cheese*
- salt to taste
- 2 large tortillas
- 1/4 cup cilantro chopped (to taste)
- vegan ranch for dipping
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Increase heat to broil and cook for an additional 5 minutes, or until cauliflower begins to brown. Remove from the oven. Place cauliflower back in a bowl. Add remaining buffalo sauce and stir to combine.
- While cauliflower is cooking, combine avocado, cream cheese and a pinch of salt in a small bowl. Set aside.
- Heat a pan over medium high heat and spray with non-stick spray.
- Spread desired amount of avocado mixture on half of a tortilla. Top with half of the cauliflower mixture, red onion slices and cilantro. Close the tortilla and place in pan. Cook until browned on both sides - approx. 2-3 minutes per side.
- Remove from the pan and repeat with remaining ingredients.
- Serve with vegan ranch, additional cilantro & buffalo sauce.
Video
Notes
*If you don't have vegan cream cheese (or just don't want to use it), you can omit it and just double the avocado.
Calories: 299kcal, Carbohydrates: 29g, Protein: 7g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 2167mg, Potassium: 679mg, Fiber: 7g, Sugar: 5g, Iron: 2mg
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