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.