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
  • Salt
  • 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.