A Flour Tortillaless Dinner

Whenever I get Mexican food, I always tell myself I'm going to try something new and adventurous. Know what I get every time? Fajitas. I love them. I love them with shrimp, I love them with chicken, but I mostly love them with steak. Like A Lot.

But, since I'm trying to stay mostly white flour free for a while, Fajitas the way I normally eat them have to stand by for alternate versions.

Enter in cauliflower. 

My test run of cauliflower bread was pretty much a bust, but I've not given up using one of my most favorite versatile vegitables around.

But rather than try to make a floweless tortilla that had a good likelihood of tasting like eggy dirt, I kept things simple.

I sprayed a cast iron pan lightly with coconut oil, layed out some broken up cauliflower on it, sprinkled some dried cumin on it and tossed everything around in the pan. Then I covered it with some shredded cheese and baked it in the oven for about 15 minutes at 350°. I turned the broiler on for about 5 minutes to toast it up a bit and called it done.

Holy cow, it was tasty with the sliced up steak and sautéed onions, bell pepper, and mushrooms I threw in because I needed to use them before they went bad.

Mucho Yummo. I didn't even miss the flower tortillas. Well, not much. 

So that was my late lunch/early dinner fiesta in my mouth moment.