Roasted Pepper and Cauliflower Quesadilla


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


To serve:

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