With over 6 percent of Americans identifying as vegan and millions more describing themselves as “vegetarianinclined,” a meatless main course option belongs in your recipe repertoire.
- 1 head cauliflower, green leaves and stem removed
- 1 red bell pepper, stemmed, seeds and veins removed
- 1 poblano pepper, stemmed, seeds and veins removed
- 1 white onion, sliced
- 1 tablespoon ancho chile powder
- 1 tablespoon merquén or smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 1/2 bunch fresh herbs (such as cilantro,parsley, or basil), chopped
- Corn tortillas, for serving
- Lime wedges, for serving
- Your favorite salsa or pico de gallo, for serving
Cut the cauliflower into florets and slice the red and poblano peppers into long strips.
Combine the cauliflower, peppers and onions in a large bowl and toss until combined.
Whisk together the ancho powder, paprika, ground cumin, sea salt, and olive oil. Add to the cauliflower mixture and toss until the vegetables are thoroughly coated.
Heat a grill pan or grill (use a vegetable grate or basket) over medium heat and grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes.
Remove from the grill and sprinkle with pine nuts and herbs. Cut any large pieces of cauliflower into smaller bites. Serve with corn tortillas, lime wedges, and your favorite salsa.
Serves 4 — Recipe adapted from El Toro Blanco, New York, NY