Author Notes
or "fajitas de coliflor" if you're feeling fancy —KC Hysmith
Ingredients
- summer pico
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1 cup
yellow pear tomatoes, cut in half
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2
large scallions, trimmed and thinly sliced
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small bunch cilantro, finely chopped
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1
lime, juiced
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salt and pepper
- fajitas and filling
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1
head of cauliflower, trimmed, cored, and cut into half-inch “steaks”
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vegetable oil
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2 teaspoons
chile powder
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pinch
cayenne
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1 teaspoon
cumin
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1/2 teaspoon
Mexican oregano
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salt and pepper to taste
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one
lime, quartered
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2
cubanelle peppers, trimmed and thinly sliced
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1
large yellow onion, trimmed and thinly sliced
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tortillas, wrapped in aluminum foil and heated on the grill for a few minutes
Directions
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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.
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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.
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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.
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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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