Buffalo Cauliflower Quesadilla Recipe

Name: Buffalo Cauliflower Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups cauliflower florets, sliced; 4 tablespoons hot sauce (Frank's RedHot sauce); 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon snipped chives, plus more for garnish; 10 inches spinach tortillas; 3 tablespoons cream cheese; 1/2 cup shredded mozzarella cheese; 1 tablespoon butter; 1 avocado, mashed; 10 tortilla chips, crushed (Takis)

Servings: persons

2 tablespoons olive oil
2 cups cauliflower florets, sliced
4 tablespoons hot sauce (Frank's RedHot sauce)
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon snipped chives, plus more for garnish
10 inches spinach tortillas
3 tablespoons cream cheese
1/2 cup shredded mozzarella cheese
1 tablespoon butter
1 avocado, mashed
10 tortilla chips, crushed (Takis)

1
Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank's RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank's RedHot. Gently combine until the cauliflower is fully coated.
2
Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups cauliflower florets, sliced, 4 tablespoons hot sauce (Frank's RedHot sauce), 1/2 teaspoon chili powder, and more.

Yes, Buffalo Cauliflower Quesadilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Cauliflower Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions