2 cloves sliced garlic
1 large green chili
2 tablespoons olive oil
1 small head cauliflower cut into rough 1/3-inch chunks
2 large green bell peppers, blackened, skin and seeds removed and finely chopped
1 jalapeno pepper, seeded and finely chopped
Ground black pepper
3 tablespoons olive oil, plus more for cooking quesadillas
2 green onions thinly sliced
2 tablespoon lime juice
2 cups queso fresco
12 x 6-inch flour tortillas
1 cup chipotle mayonnaise
2 cups shredded red cabbage
1 lime cut into 6 wedges
½ bunch Fresh cilantro
In a large skillet over medium heat, add the garlic, chili and olive oil, cook for a few minutes, add in the cauliflower and increase the heat, allowing the cauliflower to take on a little color (cook for approximately 4- 5 minutes), add in the chopped bell peppers, jalapeno and a little salt and pepper. Remove from heat. Mix through lime juice and green onions.
Lay out 6 tortillas and spread 1/3 cup of cauliflower filling and 1/3 cup of the cheese on each, cover with remaining tortillas.
Heat the CRUX griddle plate to Medium high; once hot, coat tortillas lightly with olive oil.
Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully flip using a spatula and cook for a few more moments till golden and cheese has started to melt. Repeat with remaining quesadillas.
Serve immediately, with shredded cabbage, cilantro, lime and chipotle mayonnaise