Eosinophilic Esophagitis Friendly Classic Cauliflower Fajitas
Total time35 min
Prep time15 min
Cook time20 min
4.7(15)
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Learn more →Ingredients
4 servings
For the fajitas
- 1 medium head cauliflower (about 2 lbs), cut into bite-sized florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice (from about 2 limes)
For the spice blend
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 8 small flour tortillas, warmed
Chef's tipWarm briefly before folding to improve flexibility. - ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until evenly mixed.
- 2
In a large mixing bowl, toss the cauliflower florets with 2 tbsp of the olive oil and the entire spice blend until every piece is well coated.
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