Have as fajitas with corn tortillas or put these ingredients over a bed of greens or in a lettuce wrap. Either way, this is a great vegetarian option. Enjoy!
Ingredients
- 1 head Cauliflower removed green leaves and stem
- 1 each red bell pepper stemmed, seeds and veins removed
- 1 each poblano pepper stemmed, seeds and veins removed
- 1 each white onion, sliced
- 1 TBSP ancho chile powder
- 1 TBSP smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 cup extra-virgin olive oil
- 2 TBSP toasted pine nuts *optional
- 1/2 bunch fresh herbs, chopped such as cilantro, parsley or basil
- Corn tortillas or lettuce wraps
- lime wedges
- salsa
- avocado, diced *optional
Servings: people
Instructions
- Cut the cauliflower into florets and slice the red and poblano peppers into long strips.
- Combine the cauliflower, peppers and onions in a large bowl and toss until combined.
- Whisk together the ancho powder, paprika, ground cumin, sea salt and olive oil, Add to the cauliflower mixture and toss until the vegetables are thoroughly coated.
- Heat the outdoor grill (use a vegetable basket) over medium heat and grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes. (you can do this indoors with a grill pan or iron skillet)
- Remove from the grill and sprinkle with pine nuts and herbs. Cut any large pieces of cauliflower into smaller bites Serve with corn tortillas, lime wedges, salsa and avocado.
Recipe Notes
Adapted from El Toro Blanco
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