Roast the cauliflower and chickpeas

• Heat the oven to 200 °C.
• Toss the cauliflower florets and chickpeas with the olive oil, garlic powder, smoked paprika, salt and pepper on a baking tray.
• Roast until golden and tender.

Coat in buffalo sauce

• Transfer the roasted cauliflower and chickpeas to a mixing bowl.
• Toss with the buffalo sauce until evenly coated.

Build the sheet pan quesadilla

• Lay the tortillas on the baking tray, overlapping slightly so they cover the whole tray.
• Scatter the cheddar and mozzarella over the tortillas, then spread the buffalo cauliflower and chickpea filling on top.
• Fold the overhanging tortilla edges over the filling and brush the top with a little oil.

Bake until crisp

• Bake the quesadilla until the tortillas are golden and crisp and the cheese is melted.
• Let it rest briefly, then cut into portions.

Serve

• Cut into wedges and serve with ranch dressing for dipping.