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A batch of buffalo cauliflower quesadillas served on a black platter for game day.

Buffalo Cauliflower Quesadillas

Print Recipe
A delicious and easy buffalo cauliflower quesadilla recipe made using a single sheet pan and some creativity.
Course Main Course
Cuisine Mexican
Keyword game day, game night, mexican flavors, mexican inspired recipe, party food, plant based mexican food, plant based quesadillas, plant based sheet pan recipe, sheet pan crunchwrap, sheet pan recipe, tex mex, vegan mexican food, vegan mexican recipe, vegan quesadillas, vegan queso
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8
Calories 229.9
Author carleigh

Equipment

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

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.

Nutrition

Calories: 229.9kcal | Carbohydrates: 27.7g | Protein: 7.3g | Fat: 11.1g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.3g | Sodium: 428.5mg | Potassium: 359.6mg | Fiber: 5.9g | Sugar: 3.6g | Vitamin A: 289.2IU | Vitamin C: 46.1mg | Calcium: 89.7mg | Iron: 2.3mg