Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish.
We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.
Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat.
Photo: Jacob Fox
Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated.
Carefully add the mixture to the hot pan.
Roast, stirring once, until the vegetables are tender, about 30 minutes.
Set broiler to high.
Broil the vegetables until lightly browned, about 2 minutes.
Top the vegetables with pico de gallo, jalapenos and cilantro, if desired.
Serve with refried beans and tortillas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
