These vegan Sheet Pan Cauliflower Fajitas are loaded with flavors but only take a few minutes to make. Cauliflower Fajitas are seasoned with taco spices and accompanied by onions and bell peppers. You’ll have a hearty dinner on the table in less than 30 minutes with this easy vegan fajitas recipe.
If you’re anything like me, you like making delicious meals without making a mess in the kitchen. This Sheet Pan Cauliflower Fajitas recipe is on trend with making a delicious meal all on one tray. Simply cut the cauliflower into small florets, add to a baking sheet with frozen (yes I said frozen) onions and bell peppers, and finally toss with olive oil and taco seasoning blend. If you’re someone who is always on the go but craving a satisfying, hearty and tasty dish, then this recipe is for you.
Cooking to accommodate a vegan lifestyle doesn’t have to be complex, time consuming, or expensive. With recipes like Sheet Pan Cauliflower Fajitas, you’ll have a plant-based flavorful dish ready in no time.
Why I love Sheet Pan Cauliflower Fajitas
- Full of Flavor: you can use your own spice blend with many traditional flavors such as paprika, chili powder, garlic powder, onion powder and cumin. If you’re someone who is like me and always on the go, then I like to use the pre-made taco seasoning packets. Just be sure to get a reduced sodium blend.
- Quick and Easy: this dish is super convenient to prepare and bake. We are talking maybe 15 to 25 minutes once all set and done. If you want, you can even cut the cauliflower florets and the veggies (if you’re using fresh) the night before and bake it the next day. Vegan restaurant quality cauliflower fajitas made with minimal prep or effort!
- Perfect Meal Prep Recipe: cauliflower fajitas store quite well in air-tight containers for up to a week. Plus, minimal dishes required to make this dish just adds to the ease of this meal prep recipe.
- Storage: the cauliflower fajitas store quite well in the fridge for up to 5 days
- Vegan: you don’t need beef or chicken for this recipe
- Family treat: this recipe sticks to your healthy lifestyle but feels like you’re having a naughty meal
- Adjustable serving size: easily double or triple the salad recipe by keeping the same ingredient ratio
Ingredients You’ll Need for Sheet Pan Cauliflower Fajitas
- Cauliflower: cut the cauliflower into tiny bite sized florets. I use fresh cauliflower for crunchy and hearty fajitas
- Onions and Bell Pepper Medley: my secret trick, I use frozen. It’s easy, it defrosts in the oven and it’s cheaper
- Taco Seasoning Blend: use your favorite seasoning mix. I like the low-sodium blend. You can also use a mix of paprika, chili powder, cumin, garlic powder, onion powder, dried oregano, salt and pepper.
- Tortillas: for serving, corn or flour tortillas are perfect for this recipe. I once made this recipe using hard shell blue corn tortillas and it added a great texture to the dish.
How to cut cauliflower
Cutting cauliflower can create a big mess! I know it doesn’t seem like cutting cauliflower is difficult, but done incorrectly, it can crumble all over your counter. I have the perfect and easiest way to cut cauliflower. Here are simple step-by-step instructions on how to cut cauliflower:
Step #1 : Cut the head of cauliflower in half vertically down the center. You should end up with two halves.
Step #2: Use a sharp knife to cut the floret stems where they intersect with the base of the cauliflower. Keep the cauliflower stems long so that when you detach them from the base, they still have a stem. Otherwise, the cauliflower with be little stubby florets and may crumble.
Step #3: Slice larger cauliflower florets in half. After removing the florets from the main stem, you might be left with some really big pieces of cauliflower. All you have to do is cut them in half vertically. Try your best to make the cauliflower florets the same size as this will ensure even cooking time for all the pieces. Then, wash the cauliflower large colander to remove excess dirt.
How to make Sheet Pan Cauliflower Fajitas
Time needed: 20 minutes.
Step by step instructions to make sheet pan cauliflower fajitas
- Preheat the oven
Set the oven to 375F and line a large baking sheet with tin foil or parchment paper.
- Cut the cauliflower
Rinse the cauliflower with water to remove excess dirt. Use a towel to pat dry. Then, cut the cauliflower in half vertically from the bottom stem up to the crown (top) of the head. On a slight slant, cut the florets off to make mini bite sized cauliflower florets for the fajitas. Finally, place them on a large baking sheet leaving space for the peppers and onions.
- Add the veggies
Julienne slice the bell peppers and onions. Place them on the baking sheet next to the cauliflower florets. If using veggies from frozen, no need to defrost in advance, just place them on the baking sheet.
- Season
Drizzle 2 tablespoons of olive oil over the cauliflower, peppers and onion. Then sprinkle the taco seasoning blend over the produce. Use a large spoon to toss all of the ingredients until the seasoning evenly coats the veggies.
- Bake
Place the cauliflower, peppers and onions in the oven and bake for 10 minutes. Remove from the oven, toss with a large spoon and place back in the oven for another 7-9 minutes.
- Serve
Remove from the oven and let cool before serving with corn or flour tortillas and all your favorite fajita toppings.
Storage and Reheating
- Fridge: store in an air-tight container for up to 5 days in the fridge.
- Freezer: you can freeze the cauliflower and veggies in a freezer safe container or a zip lock bag. Freeze for up to 3 months.
- Reheating: place the sheet pan cauliflower fajitas in an oven at 375F and bake for 10-12 minutes until the cauliflower is crispy and heated through. If reheating from frozen, cook for 15-17 minutes. Alternatively, microwave for 2-3 minutes, flip the veggies and continue microwaving for intervals of 2-3 minutes until reheated. I like to crisp them up in a skillet at the very end when using the microwave method.
Recipe Variations
This dish is so simple and easy to make that you can use almost any vegetable you want to make the sheet pan fajitas. Here are some ideas for recipe alternatives.
- Broccoli: swap the cauliflower for broccoli. Follow the same recipe guidelines, but instead cut the broccoli into mini florets and bake in the oven with the seasoning blend, peppers and onions.
- Mushrooms: I have made this dish with large portobello mushrooms which have a delicious and umami flavor.
- Jackfruit: canned jackfruit is inexpensive and has a consistency like shredded pork. Makes for great fajitas.
- Black beans: use black beans for fajitas
- Veggies: you can use spicy peppers like jalapeño, chipotle peppers, chili peppers, poblano, serrano, or habanero. You can also change up the type of onions like white, yellow, red, or pearl onions.
- Make your own seasoning: use equal parts paprika, chili powder, garlic powder, onion powder and cumin.
Serving Suggestions
If you’re looking for some serving suggestions, then look no further. Here are some of my favorite serving ideas and pairings below.
- If you are preparing for a large gathering, this dish pairs well with my Vegan Chipotle Burrito Bowl, Potato Tacos, Vegan Sriracha Potato Salad, Spicy Zucchini Noodles and Perfect Pan Roasted Broccoli.
- I love serving sheet pan cauliflower fajitas with large salads like Summer Chopped Mediterranean Salad, Lentil Salad and 5 Ingredient Kale Caesar Salad.
- To serve, stuff flour or corn tortillas full with your favorite toppings. Mine are shredded lettuce, avocado, salsa and red cabbage. If you haven’t tried, drizzle some of my easy Vegan Queso on top of the fajitas for a creamy and delicious cheesy fajita.
Commonly Asked Questions
Yes you can. If using pre-cut frozen cauliflower, defrost the cauliflower completely by microwaving the cauliflower for 3-4 minutes. Then, place the cauliflower on the baking sheet along with the peppers or onions and bake for 10-12 minutes until the cauliflower crisps up.
I like to top my fajitas like I top my tacos. Toppings include avocado, salsa, cilantro, pico de gallo, jalapeño peppers, lime juice, vegan queso or vegan shredded cheese.
This simple recipe is easy to make. Cut up cauliflower into bite size florets and place on a sheet pan lined with tin foil. Then, chop bell peppers and onions (or use frozen) and place on the pan along with the cauliflower. Drizzle 2 tablespoons of olive oil, taco seasoning and toss. Bake in the oven at 375F for 10 minutes. Then flip and bake another 7-9 minutes until the cauliflower is cooked and crispy.
Use equal parts (1:1 or 1 teaspoon) of garlic powder, onion powder, cumin, paprika, chili powder, salt and pepper.
I hope you enjoy this recipe as much as I do! If you try it out, please let me know in the comments how you liked it and give us a rate! Cheers.
Vegan Sheet Pan Cauliflower Fajitas
Ingredients
- 1 medium cauliflower, cut into florets
- 1 large bell pepper, sliced (fresh or frozen)
- 1 large onion, sliced (fresh or frozen)
- 2 tablespoons taco or fajita seasoning (or make from scratch using 1 teaspoon each of garlic powder, onion powder, paprika, chili powder, cumin, salt and pepper.)
- 2 tablespoons olive oil
Instructions
- Preheat Oven:Set the oven to 375F and line a large baking sheet with tin foil or parchment paper.
- Cut the cauliflower:Rinse the cauliflower with water to remove excess dirt. Use a towel to pat dry. Then, cut the cauliflower in half vertically from the bottom stem up to the crown (top) of the head. On a slight slant, cut the florets off to make mini bite sized cauliflower florets for the fajitas. Finally, place them on a large baking sheet leaving space for the peppers and onions.
- Add peppers and onions:Julienne slice the bell peppers and onions. Place them on the baking sheet next to the cauliflower florets. If using veggies from frozen, no need to defrost in advance, just place them on the baking sheet.
- Season the veggies:Drizzle 2 tablespoons of olive oil over the cauliflower, peppers and onion. Then sprinkle the taco seasoning blend over the produce. Use a large spoon to toss all of the ingredients until the seasoning evenly coats the veggies.
- Bake the Veggies:Place the cauliflower, peppers and onions in the oven and bake for 10 minutes. Remove from the oven, toss with a large spoon and place back in the oven for another 7-9 minutes.
- Serve:Remove from the oven and let cool before serving with corn or flour tortillas and all your favorite fajita toppings
Notes
STORAGE AND REHEATING
- Fridge: store in an air-tight container for up to 5 days in the fridge.
- Freezer: you can freeze the cauliflower and veggies in a freezer safe container or a zip lock bag. Freeze for up to 3 months.
- Reheating: place the sheet pan cauliflower fajitas in an oven at 375F and bake for 10-12 minutes until the cauliflower is crispy and heated through. If reheating from frozen, cook for 15-17 minutes. Alternatively, microwave for 2-3 minutes, flip the veggies and continue microwaving for intervals of 2-3 minutes until reheated. I like to crisp them up in a skillet at the very end when using the microwave method.
RECIPE VARIATIONS
This dish is so simple and easy to make that you can use almost any vegetable you want to make the sheet pan fajitas. Here are some ideas for recipe alternatives.- Broccoli: swap the cauliflower for broccoli. Follow the same recipe guidelines, but instead cut the broccoli into mini florets and bake in the oven with the seasoning blend, peppers and onions.
- Mushrooms: I have made this dish with large portobello mushrooms which have a delicious and umami flavor.
- Jackfruit: canned jackfruit is inexpensive and has a consistency like shredded pork. Makes for great fajitas.
- Black beans: use black beans for fajitas
- Veggies: you can use spicy peppers like jalapeño, chipotle peppers, chili peppers, poblano, serrano, or habanero. You can also change up the type of onions like white, yellow, red, or pearl onions.
- Make your own seasoning: use equal parts paprika, chili powder, garlic powder, onion powder and cumin.
SERVING SUGGESTIONS
If you’re looking for some serving suggestions, then look no further. Here are some of my favorite serving ideas and pairings below.- If you are preparing for a large gathering, this dish pairs well with my Vegan Chipotle Burrito Bowl, Potato Tacos, Vegan Sriracha Potato Salad, Spicy Zucchini Noodles and Perfect Pan Roasted Broccoli.
- I love serving sheet pan cauliflower fajitas with large salads like Summer Chopped Mediterranean Salad, Lentil Salad and 5 Ingredient Kale Caesar Salad.
- To serve, stuff flour or corn tortillas full with your favorite toppings. Mine are shredded lettuce, avocado, salsa and red cabbage. If you haven’t tried, drizzle some of my easy Vegan Queso on top of the fajitas for a creamy and delicious cheesy fajita.
