- 1 large or 2 small heads cauliflower
- 3 large garlic cloves, crushed and chopped in half
- 1/2 cup pepper jack cheese shredded (Daiya for vegan)
- 6–8 grain-free tortillas (you can make ours or Siete brand has a nut-free, grain-free version)
- pickled red onion and cilantro sprigs for garnish and lemon or lime wedges
- For The Marinade:
- 1/2 cup grapeseed oil
- 1/4 cup gluten-free tamari
- 4 tbsp apple cider vinegar
- 2 tbsp gluten-free sriracha
- 2 tsp mustard powder
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat oven to 400 degrees
- Break down cauliflower into bite sized florets, place in a baking dish and evenly distribute crushed garlic pieces on top.
- Thoroughly whisk together all marinade ingredients in a mixing bowl and then pour over cauliflower in baking dish. Stir together to fully coat florets with marinade mixture. Cover and let marinate in refrigerator for 4 hours or overnight for more intense flavor.
- Remove from refrigerator, uncover and using a large spoon, give the cauliflower a stir in the baking dish to redistribute marinade that’s settled to the bottom of the dish.
- Roast in oven at 400 degrees for 40 minutes
- As an alternative cooking method, you can cut the cauliflower into steaks and cook in a cast iron or stainless steel skillet similar to the way you would make brick chicken. Cut the whole cauliflower head in half and then cut a one and a half inch thick steak from the interior of each half. Marinate the same as the florets above. Place a skillet over medium high heat and add some grapeseed oil. Fry the cauliflower steaks one at a time with a foil wrapped brick on top of them. Flip after about 3 minutes and fry the other side using the same method.
- Transfer cauliflower steaks onto cutting board and chop into bite sized pieces. Assemble into warmed tortillas with the pepper jack cheese, pickled onion and cilantro leaves. Serve with lemon or lime wedges on the side. If you don’t want to use pickled onions as a garnish, shredded red cabbage also makes an excellent topping because it adds a little crunch. You can also drizzle some of the leftover sauce from the roasting pan on top of the fajitas before serving. If you don’t have tortillas, the cauliflower steaks can be eaten as a main course on their own, with a side salad and baked potato.
- Serve and enjoy, store leftovers in an airtight container and refrigerate.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: grain-free
- Method: cooking
- Cuisine: fajitas
Keywords: glutenfree, grainfree, vegan, dairyfree, fajitas, tacos, soft tortillas, dinner, easy recipe, cauliflower, vegetarian