Steak Fajita Cauliflower Rice Bowl with Avocado & Cilantro

Directions

1. Preheat the oven to 450°F. Wash and dry all produce.
2. Juice half of a lime into a small bowl; slice the remaining lime into wedges and set aside for serving.
3. Whisk together oil, soy sauce, spices, and the lime juice to form a spice paste and set aside.
4. Pat the steak dry and place it on a baking sheet. Brush with half the spice paste, turning to coat both sides; reserve the rest of the paste for the vegetables.
5. Cut peppers into thin strips and slice the red onion; toss them in the remaining spice paste.
6. Spread the vegetables around the steak on the sheet and roast until tender and the steak reaches your preferred doneness, about 13–15 minutes, stirring midway.
7. While the steak cooks, cut the cauliflower into florets and coarsely grate or pulse in a processor to resemble rice.
8. Heat a skillet over medium-high and toast the cauliflower with a little oil and salt until lightly golden and cooked through, 5–7 minutes.
9. Stir chopped cilantro into the warm cauliflower rice, saving half for garnish; set aside the rest.
10. Transfer the steak to a cutting board and slice thinly against the grain.
11. Assemble bowls by dividing the cauliflower rice, steak, peppers and onions, avocado, and the reserved cilantro; serve with lime wedges.