Vegan Charred Cauliflower + Root Vegetable Fajitas
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 35-40 minutes
Servings: 8 tacos/fajitas
The Challenge: Easy Vegan Fajitas
Fajitas! Fajitas! Fajitas!
Did you ever get fajitas when you were a kid, okay adult, and get so excited when that sizzling pan and MOUNTAIN of food got delivered to your table?
Yeah me too. Okay, so let’s do that at home! This is a really amazing + simple recipe to make at home fajitas with seasonal treats like carrots, sweet potato, cauliflower, and so much more! We char the cauliflower with sautéed veggies then top them with tons of TREATS - cilantro, smashed avocado, guajillo salsa, vegan cheese, and so much more!
These fajitas are straight BALLIN’ They shoot and drain 3s all night long. The charred cauliflower is so damn tasty. Try not to nibble them down. We soak them in oil, lemon juic,e and spices and char them on broil. We saute in a castiron pan a bunch of delicious winter veggies.
Its the perfect GO TO VEGAN MEAL THAT DOESNT SUCK - part of my January recipe series!
Ok…let's get into it!
Ingredients:
Fajita Vegetables
1 medium yellow onion, sliced
3 garlic cloves, minced
2 bell peppers (orange, yellow, red preferred), cut into thin slices
Spices: 1/2 tsp white pepper, 1/2 tsp white pepper, 3/4 tsp cumin, 3/4 teaspoon salt, 1/2 tsp smoked paprika
2 medium carrots, diced
1 cup red cabbage, cut up roughly
1 medium sweet potato, peeled, cooked, then cubed
Charred Cauliflower
2.5 cups small cauliflower florets (1/2 - 3/4 head)
1 tbl olive oil
Spices: 1/3 tsp salt, 1/4 tsp crushed red pepper, pinch of pepper + cumin
1 tbl lemon juice, fresh squeezed
Other
8 fajita tortillas, I prefer corn
lime wedges, for serving
big handful of cilantro, chopped
2 avocados, smashed (add some lime juice and a pinch of salt to make it way better)
vegan sour cream, for serving, optional
salsa, for serving (I used guajillo salsa…use your favorite)
2 cups of vegan mozzarella cheese, shredded
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Medium Baking Sheet . Parchment Paper . Large Pan (preferably castiron) . Serving Bowls . Large Pot
Before You Cook:
Preheat oven to 500F broil
Bring a large pot of water to a boil and add in sweet potato cubes. Boil ten minutes.
Line baking sheet with parchment paper or silpat
Cut + wash all fresh ingredients
1. To start, using a sharp knife, cut cauliflower into small florets.
2. Mix the caulfilower with olive oil, spices, and lemon juice. Lay out flat on a parchment-lined baking sheet and broil at 500F. Broil until charred (about 20 minutes). Set aside.
3. While the caulfilower cooks. Add onions + garlic to a large frying pan, preferrably castiron. Cook over medium heat with 1 - 1.5 tbl of olive oil for 5 minutes. Once the onions have cooked down, add in spices and bell peppers for fajita veggies. Mix well. Cook for another 2-3 minutes. Add carrots, cooked sweet potato, and cabbage. Cook another 2-3 minutes. Turn heat off but let it sit on burner to remain warm until serving.
4. To finish, char your tortillas on a hot dry pan over high heat. Cook for 10-20 seconds on each side. Serve with salsa, fresh cilantro, lime wedges, avocado, dairy-free cheese, and any other fajita favs!
6. Bake the rice paper at 400F for 8-10 minutes. Check it at 8 and if its crispy remove. I remove mine at just over 9 minutes nearly every time. Watch closely to make sure it doesn't burn!
