Ingredients
- 12 each 12" Heat Pressed Flour Tortilla (10430)
- 6 Tbsp. Butter, melted
- 9 cup Colby Jack Cheese, shredded
- 3 cup Blue Cheese, crumbles
- 24 each Buffalo Roasted Cauliflower Steaks
- As needed Celery, sticks
- As needed Carrot, sticks
- 24 oz. Blue Cheese, dressing
Directions
- To make Buffalo Roasted Cauliflower Steaks, place cauliflower steaks on a large, parchment-lined sheet pan, brush with olive oil and season with salt and pepper. Roast in preheated convection oven at 400°F for 5 minutes. Whisk buffalo sauce, garlic powder and melted butter. Remove cauliflower steaks from oven, brush with buffalo mixture on both sides, turn steaks over and roast another 5 minutes or until tender with crisp edges. Remove from oven and reserve warm.
- To prepare single serving, place tortilla on work surface, brush with melted butter, place butter-side down on preheated griddle or large sauté pan over medium heat. Sprinkle half of top with ¾ cup shredded cheese and ¼ cup crumbles evenly. Place 2 Buffalo Roasted Cauliflower Steaks on one half of tortilla, making half-moon shape. Fold tortilla over cauliflower and toast until golden and crisp on both sides. Cut in wedges and serve immediately with celery and carrot sticks as desired and 2 oz. blue cheese dressing for dipping.
