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.