Don’t ask me why, but I love Cinco de Mayo which isn’t really even a real holiday with Mexican Independence Day being in September and all. Last year I made a helluva a spread for the chap I was seeing. This year, it was all about the girls.

Since you can’t purchase anything spicy in Switzerland, peppers, much sauce or otherwise, I made my own Buffalo sauce for my Wild Buffalo Quesadillas. I thought this name was adorable. My friend from Mumbai had never had “Buffalo” anything and couldn’t remember the name, so she threw the ‘wild’ in there. It really felt right.

Wild Buffalo Quesadillas

• For the sauce:
• 1 bottle of Cholula hot sauce
• 4 T. Butter
• 1/2 tsp. Garlic powder
• For the Quesadilla:
• 1 head of cauliflower
• Half of a red onion, thinly sliced
• 8 T. Cream cheese
• 4 large flour tortillas

1. Make your sauce- melt the butter in a small pan. Stir in the hot sauce and garlic powder. Refrigerate for a bit of thickening.

2. Preheat your oven to 400F.

3. Cut the cauliflower into bite size pieces. Toss with olive oil and sea salt and roast for 20 minutes, tossing midway.

4. Allow cauliflower to cool and prepare your tortilla.

5. Take tortillas and spread one side of each one with cream cheese.

6. Toss cooked cauliflower with Buffalo sauce. Divide cauliflower between one side of the four tortillas and top with slices of onion.

7. Sprinkle with more cheese if you feel it, but make sure to close quesadillas securely by folding in half and “glueing” perimeter with cream cheese.

8. Heat a small bit of veggie oil in a large skillet. When hot, add quesadilla and fry for a minute or two on each side, pushing down lightly on it with a spatula.

9. Remove from heat and allow to rest on a cooling rack so condensation doesn’t make it soggy. When ready to serve, cut into quarters.