Low Iodine Classic Cauliflower Fajitas

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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 tip
Warm briefly before folding to improve flexibility.
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!