Buffalo Cauliflower Quesadillas
These buffalo cauliflower quesadillas are bold, spicy, and completely plant-based. Perfect for game day or a rowdy family dinner!
Mexican food is my ultimate favorite – I even had a taco bar at my wedding! Sadly, traditional dishes are usually not vegan, which is why I have to get creative with plant-based options.
These buffalo cauliflower quesadillas are not only full of familiar flavors, they are also easy to make, even last minute!
Why You’ll Love This Recipe
- Even without dairy, these quesadillas are crunchy, melty, and indulgent.
- This recipe makes a big batch of quesadillas, perfect for meal prep! Alternatively, it’s a great recipe for a dinner party or game night when you’re expecting guests.
- Set it and forget it is my favorite way to cook. Once the buffalo cauliflower quesadillas are in the oven, you can sit back and relax.
- Talk about comfort food! This recipe has everything you love about a classic quesadilla, except plant-based.
Key Ingredients
- Cauliflower is a versatile (and frankly, underrated) ingredient that soaks up the flavors nicely.
- Chickpeas add protein and substance to the filling. Super affordable and easy to handle.
- Buffalo sauce combines bold spice and creaminess. It’s a quick and easy way to add lots of flavor at once.
- Red onion and bell pepper add sweetness and crunch that contrast the spicy sauce.
- Vegan cheese binds everything together in a ooey gooey way, just as quesadillas are meant to be.
Hack It!
- Vegan cheese is optional, but highly recommended! If you local stores do not carry vegan cheese, you can make your own, like the sunflower seed cheese or hidden vegetable queso.
- Get scrappy and use leftover produce! Corn, zucchini, or mushrooms work well. Also, you can add some greens like spinach or kale.
- Use corn tortillas instead of flour tortillas for a gluten-free version of these buffalo cauliflower quesadillas.
- Add tempeh or seitan for a heartier meal. Similarly, you can use tofu cheese for extra protein.
How To Make Buffalo Cauliflower Quesadillas
Step 1: Preheat the oven to 400F and prepare a baking sheet. Line it with tortillas.
Step 2: Heat the oil in a large deep skillet over medium. Add cauliflower, chickpeas and spices. Saute until the cauliflower and chickpeas are coated in the spices, then turn the heat to low, and cover and cook for 8 minutes, until the cauliflower is nice and soft.
Step 3: Add your creamy hot sauce of choice! Cook everything in the buffalo sauce until the chickpeas and cauliflower begin to brown and caramelize. You can add more sauce if necessary.
Step 4: Spread the cauliflower chickpea mixture evenly over the tortillas lining the baking sheet.
Step 5: Top with the red onion, red bell pepper, vegan cheese (if using), and green onion. Fold the overhanging edges of the tortillas toward the center.
Step 6: Add the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.
Step 7: Bake for 15 to 20 minutes until the top is browned. Slice and enjoy with your favorite dips and extra toppings.
Frequently Asked Questions
This recipe is very meal prep friendly! You can bake and enjoy throughout the week, or prep the filling in advance and assemble the quesadillas when making dinner.
Yes! You can make the filling and pre-assemble your quesadillas in the baking sheet. Wrap well and freeze for up to a month. When ready to enjoy, bake at 375F for 30-40 minutes until the outside is crispy.
I like to use Frank’s hot sauce – it never disappoints! You can also use regualr hot sauce with vegan mayo or plant-based yogurt.
More Plant-Based Mexican Recipes
- Avocado Corn Salad
- Sheet Pan Crunchwrap
- Meal Prep Burritos
- Spicy Cauliflower Tacos
- Green Goddess Salad Tostadas
Need some inspiration? PlantYou Cookbook and Scrappy Cooking both feature sheet pan meals that fit the above description. With nearly 300 recipes across both cookbooks, you’ll never struggle to choose what to make for dinner.
The Recipe: Buffalo Cauliflower Quesadillas
Ingredients
- 8 tortillas, large
- 2 tbsp olive oil
- 1 cauliflower, broken into florets
- 540 ml chickpeas, canned, drained and rinsed
- 1 tsp garlic powder
- 1 tsp paprika
- ½ cup creamy buffalo sauce, I used Frank's Red Hot
- ½ red bell pepper, diced
- ½ red onion, diced
- 2 sprigs green onion, diced
- ½ cup vegan cheese, optional
Equipment
- 2 sheet pans
- frying pan
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment.
- In the meantime, heat a large deep skillet over medium. Add the olive oil, cauliflower, chickpeas and spices. Saute until the cauliflower and chickpeas are coated in the spices, then turn the heat to low, and cover and cook for 8 minutes, until the cauliflower is nice and soft.
- At this time, add the creamy buffalo sauce, and stir to coat. Saute in the buffalo sauce until the chickpeas and cauliflower begin to brown and caramelize. You can add more buffalo sauce if desired.
- Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.
- Spread the cauliflower chickpea mixture evenly over the tortillas. Top with the red onion, red bell pepper, vegan cheese (if using), and green onion.
- Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.
- Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.
- Let cool slightly before slicing into squares. Serve with vegan caesar or ranch as desired, or go traditional with salsa, guac and vegan sour cream.
Notes
- Vegan cheese is optional, but highly recommended! If you local stores do not carry vegan cheese, you can make your own, like the sunflower seed cheese or hidden vegetable queso.
- Get scrappy and use leftover produce! Corn, zucchini, or mushrooms work well. Also, you can add some greens like spinach or kale.
- Use corn tortillas instead of flour tortillas for a gluten-free version of these buffalo cauliflower quesadillas.
- Add tempeh or seitan for a heartier meal. Similarly, you can use tofu cheese for extra protein.