Rating: 4.5 stars
139 Ratings
  • 5 star values: 113
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

Serve bowls topped with pico de gallo, guacamole, and sour cream. If you like, you can also add two grilled thinly sliced chicken breasts or 2 cups shredded rotisserie chicken.

Recipe Summary

cook:
30 mins
total:
1 hr
prep:
30 mins
Servings:
4
Yield:
4 bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.

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  • Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.

  • Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.

  • Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

Cook's Note:

A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.

Nutrition Facts

516 calories; protein 21.4g; carbohydrates 42.3g; fat 32g; cholesterol 29.8mg; sodium 1601.2mg. Full Nutrition
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