Cauliflower Queso Quesadilla with Black Bean Salsa

This cauliflower queso sauce is even better than it sounds. It's quick, painless and comes together incredibly thick and creamy. Use it for these quesadillas or serve it as a dip, over nachos or anything else your heart desires.

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Creamy, spicy, roasted cauliflower sauce serves as an amazing alternative to pre-bought vegan cheese. Sandwich between tortillas, grill and serve hot with black bean & corn salsa, avocado and hot sauce.

Cauliflower Queso Quesadillas
makes 2 cups
Cauliflower Queso sauce-
2 cups cauliflower florets
1/2 cup medium dice yellow onion
1 garlic clove
2 tbl extra virgin olive oil
1 cup cannellini beans, drained and rinsed
1/3 cup nutritional yeast
1/2 cup almond milk
2 tbl canned, roasted mild green chiles
2 tsp white miso paste
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
flour or corn tortillas

Preheat the oven to 425.
Toss the cauliflower, onion and garlic with olive oil. Spread in an even layer on a baking sheet and roast for 25 minutes until tender.
Transfer the cauliflower to a blender along with the remaining ingredients (except tortillas of course!) and blend for 3-4 minutes until thick and creamy.
Once the sauce is done, sandwich between tortillas and grill, saute or broil to toast the tortillas.
 
Black Bean Salsa
yields 2 cups
1 tbl extra virgin olive oil
1/2 yellow onion, minced
2 small tomatillos (about 1 cup), small dice
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp red pepper flakes
1 cup fresh or frozen corn kernels
1-15oz can black beans, drained and rinsed
3 tbl roughly chopped fresh cilantro
salt, to taste

Saute the onion and tomatillo in olive oil until tender, 5-7 minutes. Add the garlic, cumin toast 1 minute more. Add the corn and cook the salsa for 5 minutes. Remove from the heat and add the beans and cilantro. Taste and season with salt.. Eat at room temperature or chill.