Author Notes
or "fajitas de coliflor" if you're feeling fancy —KC Hysmith
Continue After Advertisement
Ingredients
- 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
Directions
-
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.
-
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.
-
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.
-
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.
See what other Food52ers are saying.