5cupscauliflower, riced(about 1 medium cauliflower)
1tbspcumin
1tbsponion powder
1tbspgarlic powder
1tspchili powder
Salt and pepper
For toppings:
1avocado, sliced
1/4cupcilantro, chopped
Instructions
You will need to marinate the steak for at least an hour before cooking. Prepare your marinade by mixing all of the ingredients together in a bowl or ziploc bag (it will form almost a paste, that is exactly what you want).
Slice up your steak into strips and cover with the marinade. Mix well so that all of the strips are covered with the paste. Cover/seal and refrigerate for at least one hour or up to 24 hours.
When you are ready to cook your fajitas, cut up onion, garlic and bell peppers. Rice cauliflower in a food processor with a grating attachment or with a hand grater.
Heat a large skillet over medium heat for the cauliflower rice and add 1 tbsp avocado oil. Once hot, add cauliflower and cumin, onion, garlic and chili powder. Stir to mix and cook, stirring occasionally for 5-6 minutes and then turn heat down to simmer. Season with salt and pepper to taste.
Once you get the rice going heat another large skillet over medium heat and add 1 tbsp avocado oil. Once hot, add in the chopped onion to sauté for a few minutes until it just starts to soften.
Next, add in steak strips to cook. Since these are small strips they won't take very long, just a couple of minutes on each side. Don't overcook or the steak will get tough.
At about the same time you flip your steak, add in the garlic and bell peppers. Stir everything in together and cook for a couple of minutes longer until the steak is done.
Serve the fajita mixture over cauliflower rice and top with avocado and cilantro.