Vegan Buffalo Cauliflower Quesadillas #vegetarian #lunch

Zest up your next lunch with these Vegan Buffalo Cauliflower Quesadillas. A velvety, fiery combo of marinated cauliflower, veggie lover farm and bison sauce.

Also, we're "cheesing" these up with an avocado/cream cheddar combo that is going to go about as the paste inside the tortilla. As I've referenced in different plans, I get my veggie lover cream cheddar at Trader Joe's, however on the off chance that you can't discover it, my subsequent option is consistently Tofutti. After these are barbecued up, they are presented with veggie lover farm (and perhaps somewhat more wild ox sauce in case you're dependent on that stuff like me).

The farm will tame the flavor and just makes the entire thing more delicious. One thing I will say is that you need to eat these right away. With all the sauce going on, you need to gobble them up before the tortilla loses it's fresh outside layer.

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Ingredients

• 1/2 head cauliflower cut in bite-sized pieces
• 4 tsp olive oil
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 cup buffalo sauce separated
• pepper to taste
• 1/4 red onion sliced
• 1/2 avocado
• 2 tbsp vegan cream cheese*
• salt to taste
• 2 large tortillas
• 1/4 cup cilantro chopped (to taste)
• vegan ranch for dipping

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with foil.
2. 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 the bowl. Add remaining buffalo sauce and stir to combine.
3. While cauliflower is cooking, combine avocado, cream cheese and a pinch of salt in a small bowl. Break apart avocado and stir until smooth. Set aside.
4. Heat a pan over medium high heat and spray with non-stick spray.
5. Spread desired amount of avocado mixture on half of a tortilla. Top the avocado 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.
6. Remove from the pan and repeat with remaining ingredients.
7. Serve with vegan ranch, additional cilantro & buffalo sauce.

Recipe 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.

For more detail : bit.ly/2ZwRGMG

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