Roasted Cauliflower Fajitas with Roasted Cherry Tomato Salsa

Roasted cauliflower soaks up the flavour of the spices, and teamed with peppers and red onion it makes amazing fajitas. A quick and simple homemade salsa really makes it extra delicious.

This recipe is so convenient because you can just put it all in the oven and get other things done while you’re waiting. Then blend up the salsa, and serve it all.




For the roasted vegetables:

  • 1/2 a head of cauliflower, cut into florets
  • 1/2 a red, green and yellow pepper, cut into thin strips
  • 1 red onion, peeled and cut into thin wedges
  • 2 cloves of garlic, whole unpeeled
  • 2 teaspoons cumin seeds
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 2 tbsp extra virgin olive oil

For the salsa:

  • 500g cherry tomatoes
  • 1 white onion, peeled and chopped
  • 2 cloves of garlic, whole unpeeled
  • 1 teaspoon ground cumin
  • 1 jalapeño chilli
  • Juice of half a lime
  • Dash of smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 handful fresh coriander

Other ingredients:

  • Fresh coriander
  • Tortilla wraps


  • Preheat the oven to 180 degrees Celsius.
  • Place all the roasted vegetable ingredients on a baking tray and toss to coat in the spices and oil.
  • Roast in the oven for about 30 minutes, tossing occasionally.
  • Meanwhile place the cherry tomatoes, garlic cloves and onion on another baking tray.
  • Toss in the olive oil.
  • Roast in the oven for about 20 minutes.
  • When roasted, remove the whole garlic cloves from the trays.
  • Put the tomatoes and onion in a blender or food processor.
  • Pop the garlic cloves out of their skin and put in the blender.
  • Chop off the top of the jalapeño and add the rest to the blender.
  • Add the other salsa ingredients to the blender and pulse until it is a chunky sauce.
  • Warm tortilla wraps in oven.
  • Divide the roasted veg between four tortillas.
  • Top with some salsa and fresh coriander.
  • Serve immediately.