cauliflower fajitas with summer pico

By • June 27, 2016 0 Comments

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Author Notes: or "fajitas de coliflor" if you're feeling fancyKatherine Hysmith


Serves 4 to 6

summer pico

  • 1 cup yellow pear tomatoes, cut in half
  • 2 large scallions, trimmed and thinly sliced
  • small bunch cilantro, finely chopped
  • 1 lime, juiced
  • salt and pepper

fajitas and filling

  • 1 head of cauliflower, trimmed, cored, and cut into half-inch “steaks”
  • vegetable oil
  • 2 teaspoons chile powder
  • pinch cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • salt and pepper to taste
  • one lime, quartered
  • 2 cubanelle peppers, trimmed and thinly sliced
  • 1 large yellow onion, trimmed and thinly sliced
  • tortillas, wrapped in aluminum foil and heated on the grill for a few minutes
  1. Make the pico. In a medium bowl, add all the ingredients and toss to thoroughly combine. Cover and place in the refrigerator until ready to use.
  2. Prep the fajitas. Brush both sides of the cauliflower steaks with oil and liberally season with spices. Place on a hot grill for 3 to 5 minutes per side or until fork tender. Slice into fajita style strips and squeeze with lime juice before serving.
  3. While the cauliflower cooks, add a cast-iron skillet to one side of the grill. Once heated through, add a bit of oil to the skillet and then the sliced peppers and onion. Continue to toss and turn the pepper-onion mixture until the onions are translucent and the vegetables are tender and slightly charred.
  4. Assemble: take a heated tortilla and pile with cauliflower fajita strips, a bit of grilled peppers and onions, and a generous spoonful or two of the spring green pico.

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