Buffalo Cauliflower Quesadilla

Cost Per Serving: $1.02
Yields 4 Servings


  • 1/2 head cauliflower, cut into 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
  • 3 Tbsp. cream cheese
  • Salt to taste
  • 4 large tortillas

Optional Lean Protein To Serve With:

  • Chicken breast
  • Shrimp
  • Black beans

Suggested Toppings:

  • Pico de gallo
  • Salsa
  • Greek yogurt with fresh lemon juice


  1. Preheat oven to 425°F and line a baking sheet with foil.
  2. In a large bowl, combine cauliflower, olive oil, garlic powder, chili powder, and 1/4 cup of buffalo sauce. Stir to combine.
  3. Spread evenly on your lined baking sheet and cook for 20 minutes, flipping halfway through.
  4. Turn oven to broil and cook for an additional 5 minutes, or until cauliflower begins to brown. Remove from the oven and let cool.
  5. Scoop the cauliflower back into the bowl and add remaining buffalo sauce. Stir to combine.
  6. While cauliflower is cooking, combine avocado, cream cheese, and a pinch of salt to a small bowl. With a fork, smash the mixture, and stir until smooth. Set aside.
  7. Heat a pan over medium high heat and spray with a non-stick spray.
  8. Spread your desired amount of avocado mixture on half of a tortilla. Top the avocado half with 1/4 of the cauliflower mixture and some of the sliced red onion.
  9. Close the tortilla and place in your hot pan. Cook until browned on both sides, approximately 2-3 minutes per side.
  10. Remove from the pan and repeat for other quesadillas.

**Recipe adapted from This Savory Vegan.


About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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