Cinnamon Free Avocado Crema Cauliflower Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the fajitas
- 1 large head cauliflower, cut into bite-sized florets
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 red onion, halved and sliced into strips
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small flour tortillas
For the pico de gallo
- 3 ripe roma tomatoes, seeded and finely diced
- ½ white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For serving
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a large mixing bowl, toss the cauliflower florets, bell pepper strips, and red onion with 2 tbsp of the olive oil, the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
- 2
Spread the seasoned vegetables in a single layer on a large sheet pan, making sure not to crowd them. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is tender and the edges are deeply browned and charred in spots.
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