Cauliflower Fajitos

Cauliflower Fajitos



Prep Time: 25 Min

Cook Time: 35 - 40 Min

 

1. In a small pot, melt the butter and EVOO for the chickpeas together on just below medium. Add the onion and about ¼ Tsp. chipotle salt (to taste). Cook 5 minutes stirring occasionally.

 

1. Stir in the garlic and continue cooking 2 minutes. Pour in the hot sauce and bring to a slow boil. Add the chick peas, lime juice and salt & pepper, and continue bubbling for 3 or 4 minutes.

 

1. Reduce heat to medium low, cover, and simmer 15 – 20 minutes. Remove lid and cook about 5 minutes until liquid reduces significantly.

 

1. Remove from heat, stir in lime zest and leave covered until ready to use.

**Once you are on step 2 of the peas (simmering 15 – 20 minutes), begin the cauliflower veg mix.
 

1. Toss the florets, peppers, and onions with the spices, salt, and EVOO.

 

1. Bring a large frying pan to temperature on medium. Add the coated veg to the pan and cover for 10 – 15 Min stirring occasionally until veg are tender.

 

1. Place 3 slices of cheddar in the center of each tortilla. Scoop the cauliflower fajito filling on to center of each tortilla followed by a generous scoop of the chipotle lime chickpeas. Finish with about ½ Tsp. each of chopped, fresh cilantro.

 

1. Fold the left and right sides into the middle. Fold the bottom of the tortilla over the center of the fajito gently pushing the filling behind the fold. Continue rolling forward until fully rolled.

 

1. Preheat Grill.

 

1. Place the fajitos on the grill and close. Grill 2 or 3 Minutes until gorgeous grill lines have formed.
   

 

1. Serve with fresh cilantro, sour cream, and / or halved tomatoes for a pop of freshness.

 

                    Grocery List

• 540ml can Unsalted Chickpeas, drained and rinsed
  
• ¼ C + Chipotle Hot Sauce
• 1 Yellow Onion, diced
• 1 clove Garlic, chopped
• 1 Lime, zested and juiced
• Chipotle Sea Salt
• ½ Tsp. +  Sea Salt / ¼ Tsp. + Black Pepper
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO

 

• 1 Head Cauliflower, chopped into smaller florets
• 1 Red Onion, sliced
• 1 Bell Pepper, sliced
• ½ Tsp. Chili Powder
• ¼ Tsp. Oregano
• 1 Tsp. Paprika
• ½ Tsp. + Sea Salt
• ½ Tsp. Garlic Powder
• ¼ C EVOO

 

• 5 / 6 Large Roasted Red Pepper Tortillas (Depending on preferred size of burrito once stuffed)
• 15 – 18 Slices Medium Cheddar (from the brick)
• 2 ½ Tsp. Fresh Cilantro

 

• Sour Cream, Cilantro, Halved Tomatoes – Optional Garnish