Oh man. These fajita cauliflower steaks with cilantro avocado dressing have quickly moved up the list of all-time favorite quick and low-carb/keto meals. It’s a sheet-pan dinner, so obviously, there’s that to love, too (always extra points for easy clean-up)! And while this is technically a two-sheet-pan type of meal since all the veggies don’t fit on one baking sheet, parchment paper is your friend here (always) and will save you from any real clean-up.
Fajita cauliflower steaks with cilantro avocado dressing is a meal anyone would love, but an extra great option for vegan keto-ers. Enjoy this plant-based keto meal as-is, or serve it with a low-carb tortilla if you want something closer to traditional fajitas.
gushing some more about fajita cauliflower steaks
Let me just say these fajita cauliflower steaks are the next meal you should make. And then make again. And perhaps another time. Here’s why I love ’em:
- fajita-seasoned cauliflower is roasted until perfectly tender
- it’s topped with the classic “fajita” veggies (also roasted because, YUM)
- the cilantro avocado dressing is creamy and fresh-tasting with a touch of lime, plus it’s dairy-free and high in healthy fats
- this plant-based, keto-friendly recipe is ready in about half an hour
how to make fajita cauliflower steaks
If you’ve never made cauliflower steaks, you’ll love how simple this is! Try to choose a large head of cauliflower for this, otherwise you’ll only end up with 1-2 whole “steaks.” Some pieces may break apart into florets, which is totally fine too- I mix them in with the other veggies since they won’t need to cook as long. Here’s how it’s done:
- Wash and dry a head of cauliflower, and carefully remove the base of the stem as well as any leaves.
- Slice the head into 1-inch thick “steaks,” season them, and place on a baking sheet to roast in the oven.
- Slice and season the onion and bell peppers, place on a second baking sheet and roast in the oven.
- Prepare the cilantro avocado dressing by blending all dressing ingredients.
- Top fajita cauliflower steak with roasted bell pepper and onions, then serve with the dressing.
let’s make the cilantro avocado dressing
I love, love, love this dressing because it has big flavor and can double as a dip, too. Gather all the ingredients, throw them into a blender (I use a bullet blender) or food processor, then blend/process for 1-2 minutes until smooth. A few tips on making this:
- Don’t worry about chopping the cilantro too small since the blender will take care of that for you.
- After blending, check out the consistency and add extra water or coconut milk to thin it down, if needed.
The EASIEST, right?
This dish also saves really well – we had it for dinner and then lunch the next day. I’d say it makes about five servings, depending on the size of the cauliflower and your degree of hunger. You’ll likely end up with extra cilantro avocado dressing, which is a great veggie dip and can be stored in the fridge for up to five days.
So really, this little vegan keto recipe is a DELISH dinner, lunch and snack idea! More reasons why I’m all about it.
you might also love…
- Filipino chicken adobo with garlic green beans, a keto-friendly and gluten-free meal, that is so, so tasty.
- Thai red curry soup that is full of flavor and low-carb vegetables, plus it’s a great way to use leftover chicken (or turkey).
- Quick and easy keto lemon blueberry scones for any kind of morning.
fajita cauliflower steaks
- 1 head of cauliflower, large
- 5 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3 bell peppers (mix of red, green and yellow), sliced into thin strips
- 1 yellow onion, sliced into thin strips
cilantro avocado dressing
- 1 avocado
- 1 garlic clove, chopped small
- 1/2 cup chopped cilantro
- 1/4 cup coconut cream
- 1/4 cup water or coconut milk
- 1 tablespoon diced green chiles
- 1 lime, zest and juice
- salt and pepper, to taste
fajita cauliflower steaks
- Preheat the oven to 425°F. Wash and dry the head of cauliflower, then carefully remove the base of the stem and any leaves. Place the cauliflower head stem-side down, and cut into 1-inch-wide slices, or "steaks."* You should end up with at least 3, while the rest of the head will likely break into florets.
- Place the cauliflower steaks and larger florets on a parchment-lined baking sheet. Drizzle the cauliflower with 2-3 tablespoons of the olive oil, and use your hands to spread the oil evenly onto each side of the cauliflower steaks and florets.*
- Mix all the spices together in a bowl, then sprinkle small spoonfuls of the spice mixture onto the cauliflower, using about 1/3 of the seasoning.
- Place the cauliflower in the oven and roast for 10 minutes.
- Slice the onion and bell peppers and place them into a medium-sized bowl. Pour the remaining olive oil (about 2 tablespoons) onto the veggies and stir to coat. Sprinkle in 1/3 of the seasoning and toss to combine.
- Pour the onions and peppers onto a parchment-lined baking sheet. When the cauliflower has roasted for 10 minutes, flip the steaks, season with the remaining 1/3 spice mixture, then return to the oven for an additional 20 minutes. The tray of peppers and onions will go in at this time, roasting for 20 minutes total.*
- After 20 minutes, remove the cauliflower and onions/peppers from the oven, and allow to cool for a couple of minutes.
- Top the cauliflower steaks with the onions and peppers and serve with the cilantro avocado dressing.
cilantro avocado dressing
- While the cauliflower and peppers/onions are roasting in the oven, prepare the dressing. Combine all the ingredients in a small blender or food processor, then blend for 1-2 minutes, until creamy. Taste and adjust, adding water or more coconut milk to thin, if needed.
You can roast the smallest pieces of cauliflower with the onion/peppers since they won't need to cook as long.
I like to swap the baking sheet positions halfway through the 20-minute roasting time to make sure they cook evenly.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 20gSaturated Fat: 8.1gCholesterol: 0mgSodium: 28mgCarbohydrates: 13.8gNet Carbohydrates: 7.7gFiber: 6.1gSugar: 5gProtein: 3.7g