Cauliflower and Beans Fajita Bowls

I truly don't like the flavor of cauliflower, and my stomach usually revolts when I eat it. But I found this recipe which tastes delicious and doesn't give me stomach pains and so I want to share it. I hope you'll like this!

Cauliflower and Beans Fajita Bowls

(serves 5-6)

1 head of cauliflower, stalks removed, chopped into fine pieces
1 large red, orange or yellow bell pepper, halved and sliced
1 small red onion, halved and sliced
¼ cup olive oil
1 tablespoon minced garlic, or 6 cloves of minced garlic
1 ½ tablespoons fajita seasoning (my recipe is here. Cut the fajita spice recipe in half)
1 teaspoon ground cumin
2 chicken breasts or 4 chicken thighs, fully cooked and chopped into small pieces
1 can (15.5 ounce) pinto beans, rinsed and drained (warm them right before serving)
4 ounces cotija cheese or queso fresco
½ cup chopped fresh cilantro
2 green onions, thinly sliced
sour cream
tortilla chips

Preheat oven to 425 degrees. Cover a large rimmed baking sheet with aluminum foil, ensuring foil goes up the sides of the sheet to contain all the juices.

Combine cauliflower, red bell pepper and red onion in the baking sheet.

Add olive oil, garlic, fajita seasoning and cumin to the cauliflower mixture; use your hands to mix until coated.

Roast in preheated oven for 20 minutes. Remove from oven, and add the cooked, chopped chicken. Stir to incorporate seasoning and then roast for 20 minutes more.

Serve with warm pinto beans, cotija cheese or queso fresco, cilantro, green onions, sour cream and tortilla chips.


Credit to All Recipes contributor Julie Hubert for this recipe. I only made a few small edits (primarily adding chicken), but otherwise used her recipe entirely.