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Charred Vegetable and Coconut Fajitas

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These wraps are so good they’re worth making even if you don’t fancy the vegan filling – although it is so tasty you won’t even miss the meat because cauliflower, plus spices, plus Roccbox equals something incredible!



Mix together the dough ingredients and knead for 5 minutes to form a smooth dough. Pop into a bowl, cover with clingfilm and set to one side to rest to 30 minutes.



Put the cauliflower in one bowl and the onions and peppers in a separate bowl. Mix together the spice ingredients and add 2 tbsp to the cauliflower bowl and 1 tbsp to the onions and peppers, tossing both with 2 tbsp of olive oil.



Separate the dough into 80-85g pieces and roll into rough circles. Working one at a time, cook the wraps in Roccbox for between 20 and 30 seconds, rotating halfway through. Pile the wraps up on a plate and cover with a clean tea towel until required.



Heat a cast iron pan in Roccbox and add the cauliflower. Cook for 2-3 minutes, then add the onions and peppers and cook for a further 1-2 minutes.



Squeeze the remaining lime juice into the remaining coconut milk and pop into a separate serving bowl. Serve everything at the table with a few sliced chillis and let everyone get stuck in building their fajitas!


Oven Temp.
  • 1/2 Cauliflower, roughly chopped
  • 1/2 Red Pepper, sliced
  • 1/2 Green Pepper, sliced
  • 1 Red Onion, sliced
  • 175g Coconut Milk
  • 1 Lime
For the wraps
  • 375g Plain Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Salt
  • 2 Tbsp Olive Oil
  • 225g Coconut Milk
For the spice mix
  • 2 1/2 Tbsp Ground Cumin
  • 2 Tbsp Smoked Paprika
  • 2 Tsp Turmeric
  • 1 Tsp Garlic Powder
  • 2 Tsp Salt
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