We are trying to eat more vegetables and, therefore, always trying to find new and creative ways to add different veggies to our favorite recipes. We love fajitas; and since cauliflower is considered a super food, we decided to try it in fajitas. The following recipe for Cauliflower Fajitas was absolutely delicious. This makes an easy week night dinner and can be prepared in about 30 minutes.
Yes, they say cauliflower is a superfood, which is “super” since it is one of our favorite veggies. It is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6 as well as choline, dietary fiber, omega 3 fatty acids, manganese, phosphorus, and biotin; and, bonus, it is low in calories—a four ounce portion contains only about 30 calories. It is, also, packed with nutrients and antioxidants, which help strengthen the immune system and maintain bone and cellular health.
Thanks to selective breeding, cauliflower can now be found in white, purple, orange, and green colors. If you make this recipe, try experimenting with orange or green cauliflower, sometimes called broccoflower, for a more colorful presentation.
When I made the seasoning for the veggies, I used chipotle chili powder, which adds a bit more kick than plain chili powder. Also, this recipe can be vegan if you either eliminate the sour cream and queso or substitute them with their vegan counterparts.
Cauliflower Fajitas Serves 4
1 head cauliflower, cut into florets 1 red onion, thinly sliced 1 red bell pepper, cored, seeded, and sliced thin 1 green (or orange) bell pepper, cored, seeded, and sliced thin 2 tablespoons olive oil 1 tablespoon chipotle chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 8 flour or corn tortillas
Preheat the oven to 425 degrees F. In a large bowl, place olive oil, chipotle chili powder, cumin, paprika, garlic and onion powders, and salt and mix to combine. Add veggies to the bowl and toss to coat evenly with the spice mixture.
Line 2 baking sheets with parchment paper. Place veggies on the sheets in a single layer. Cook for 20 to 25 minutes, or until vegetables are tender. If you don’t have a tortilla warmer, preheat the oven to 250 degrees F. Wrap 3 to 4 tortilla per package in aluminum foil and place in the oven for about 10 minutes. To serve: Fill warmed tortillas with the cauliflower mixture and garnish with desired toppings. For the garnish: Guacamole (an easy recipe follows) Sour cream Crumbled queso fresco Fresh chopped cilantro Your favorite salsa For an easy guacamole: 2 ripe avocados 2 teaspoons fresh lime juice ½ teaspoon minced garlic ½ teaspoon salt Sriracha to taste
Peel and pit avocados. Scoop their flesh out into a medium bowl and mash with a fork or potato masher. Add lime juice, garlic, salt, and Sriracha and mix to combine. Tips on shopping for cauliflower: A good quality head of cauliflower will have uniform color and densely-packed, compact curls with bright green leaves that are firmly attached to its core. White cauliflower should have a creamy, white color. Pass up this vegetable when it has tiny, black mold spots, blemishes, or yellow, wilted leaves. This is an indication of an old cauliflower. Its leaves should look fresh and vibrant.
Tips on storing cauliflower: Cauliflower will keep up to 1 week in the refrigerator when placed in a reusable, paper, or plastic bag.
Tip on cooking with cauliflower: The leaves of cauliflower are edible; however, they have a strong taste similar to collard greens. When you prep your cauliflower, don’t throw away the leaves. Save them and add them to your vegetable stock.
Tips on shopping for cilantro: These leaves have a lively, pungent fragrance, which some describe as a mix of orange and sage. Cilantro is the name given to the lacy, green leaves of the coriander plant and is best purchased fresh. Select leaves with a bright, even color with no sign of wilting or yellowing.
Tips on storing cilantro: Cilantro will keep 1 week in a plastic bag when refrigerated. To help prolong the life of cilantro, place it in a glass of water, stems down, cover with a plastic bag, secure the glass with a rubber band, and refrigerate. Change the water every two days.
Tips on shopping for onions: Onions should be dry, firm, and shiny with a thin outer skin. Do not buy onions that have sprouts. They will taste bitter. The neck of an onion should be tightly closed. Do not buy onions that have dark patches, soft spots, or black mold. Tips on storing onion: Onions should be stored in a cool, dark, dry, well-ventilated place. Do not store onions and potatoes together. Potatoes give off moisture that can cause onions to spoil. Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2023 All Rights Reserved Carol Ann Kates
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