Low Sugar Pickled Jalapeño Cauliflower Fajitas with Cilantro Slaw

Total time1 hr 15 min

Prep time25 min

Cook time30 min

Low Sugar Pickled Jalapeño Cauliflower Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the pickled jalapeños

½ cup white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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½ cup water
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp kosher salt
3 jalapeños, thinly sliced into rounds

For the cauliflower

1 large head cauliflower (about 2 lb), cut into ½-inch-thick slabs and strips
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
2 tbsp mayonnaise
1 tbsp fresh lime juice
¼ tsp kosher salt

For serving

8 small flour tortillas (6-inch)
1 lime, cut into wedges (optional)
sour cream, for serving (optional)

Instructions

1
Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 20 minutes while you prepare the rest of the recipe.
2
Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment or leave it bare. In a large mixing bowl, whisk together the olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, 1/2 tsp kosher salt, and black pepper.

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