You may have been to El Toro Blanco before, but the West Village Mexican hot spot just got a face-lift: in the form of chef Ivy Stark, who spent years building up the Dos Caminos mini empire. Now that the menu is in her capable hands, she's giving it a Baja-leaning revamp, with dishes like Mexican beef tartare, chile-roasted fish with bright slaw and these cauliflower "fajitas." Make 'em a meal by serving them with quinoa, a green salad or refried beans—and, of course, a margarita.
Grilled Cauliflower FajitasRecipe adapted from Ivy Stark, El Toro Blanco, New York, NY
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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 paprika
1 teaspoon ground cumin
1 teaspoon sea salt
½ cup olive oil
2 tablespoons toasted pine nuts
½ bunch herbs (such as parsley, basil or cilantro), chopped
Corn tortillas, for serving
Lime wedges, for serving
Salsa, for serving
1. Cut the cauliflower into thick slices, and slice the red and poblano peppers into long strips.
2. Combine the cauliflower, peppers and onions in a large bowl and toss until combined.
3. Whisk together the ancho powder, paprika, ground cumin, sea salt and olive oil. Add to the cauliflower mixture and toss until the vegetables are coated thoroughly.
4. Heat a grill pan or grill (use a vegetable grate) over medium heat, and grill the cauliflower mixture until slightly charred and al dente, about 10 minutes.
5. Remove from the grill and sprinkle with pine nuts and herbs.
6. Serve with corn tortillas, lime wedges and your favorite salsa.
Bak Kut Teh (Pork-Rib Soup) →
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