Cauliflower and Chicken 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 Chicken Fajita Bowls

(serves 5-6)

First, make the fajita seasoning:
1 ½ tablespoons chili powder
1 tablespoon white sugar
2 teaspoons paprika
2 teaspoons onion powder
1 ½ teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon sea salt
3/4 teaspoon cayenne
Mix all spices (chili powder through cayenne) together in a small bowl, and set aside.

1 head of cauliflower, stalks removed, chopped into fine pieces
2 red, orange, or yellow bell peppers, halved and sliced
1 small red onion, halved and thinly sliced
1/4 cup olive oil
6 garlic cloves, minced
2 chicken breasts or 4 chicken thighs, fully cooked and chopped into small pieces
1 can (15.5 ounce) pinto beans, optional
4 ounces cotija cheese or queso fresco
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
sour cream
tortilla chips

Preheat oven to 425 degrees. Cover an 11" x 14" shallow pan with aluminum foil, ensuring foil goes up the sides.

Combine cauliflower, bell pepper and red onion in the pan.

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

Roast in preheated oven for 30 minutes. Remove from oven, and add the cooked, chopped chicken. Stir to incorporate seasoning and then roast for 10 minutes more.

Serve with warmed pinto beans (if desired), 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, and making my own fajita spice mix), but otherwise used her recipe entirely.