Sheet Pan Cauliflower Fajitas
These sheet pan cauliflower fajitas are one of my family’s favorite dinners. Simple and delicious with cauliflower, bell peppers, onions, black beans, and plenty of spices.
Serve them with tortillas and homemade guacamole for a delicious, plant-based dinner.
We love these sheet pan cauliflower fajitas at my house as they are such an easy dinner to throw together. Toss the peppers, onions, and cauliflower together with oil and spices, then roast until tender.
Served with guacamole and a dollop of pico de gallo, these cauliflower fajitas are as healthy as they are delicious, with 13 g of fiber and 14 g of protein per serving.
Why I love this recipe
My mushroom fajitas are one of my favorite meals, especially with my homemade cashew blanco cheese on top. And while we love those, my kids aren’t always the biggest fans of mushrooms. So, I created a cauliflower version!
The best part of this recipe is that it’s mostly hands off. Once I season the vegetables and cauliflower, the sheet pan does the rest. The key is placing the vegetables in a single layer on a baking sheet as this allows the vegetables to roast and caramelize rather than steam.
These cauliflower fajitas are similar to my vegan oven fajitas, the addition of cauliflower adds additional fiber and the best texture.
Ingredients
- Cauliflower: For this cauliflower fajitas recipe, you need about 4-5 cups of cauliflower florets. I used a large head of cauliflower, but if your heads are smaller, you may need two.
- Bell Peppers: You can use any color of bell peppers that you’d like. I like using a combination of red, yellow and orange bell pepper for color.
- Jalapeno: I use a thinly sliced jalapeno pepper for a little bit of added spice, but that can be omitted or increased depending on spice preference.
- Onion: I prefer a white or yellow onion for this recipe, but I have used red onion and it will work. I call for a large onion, but two small onions will also work.
- Spices: You can use a premade fajitas mix instead of the dried herbs I use: chili powder, paprika, oregano, salt, onion powder, and garlic powder.
How to Make
Step 1: Prep the Vegetables
I like to prep all the vegetables first. Remove the skins from the onion and thinly slice. Remove the tops of the peppers and thinly slice, removing the seeds. If using jalapenos, remove the top and the seeds and thinly slice.
For the cauliflower, remove the outer leaves and slice into bite-size florets. As the cauliflower will take longer to cook than the peppers, I like to cut the cauliflower into bite-size pieces so it cooks faster.
Step 2: Toss with spices
Add the vegetables to a large baking sheet and add the oil and spices. Toss well to ensure that everything is well coated. I use my hands for this as I find it easier, but tongs work too.
I use two sheet pans to spread the vegetables into an even layer.
Step 3: Roast until tender
Place the sheet pans in a preheated oven and roast until tender, stirring halfway through. If the vegetables seem dry at all, then I will add a little more olive oil at the halfway point.
I also like to taste at this point, adding a little more salt if I find that the vegetables need it.
Step 4: Assemble
While the fajitas cook, I warm the tortillas and make a batch of my guacamole and pico de gallo for topping. The salsa is optional, but I love the combination of the creamy guacamole with the spiced fajitas. It’s a must for me!
Expert Tips
For even cooking, I like to separate the cauliflower from the onions and peppers. I combine the seasonings into a small bowl, and then place the cauliflower florets onto a large sheet pan and the onions and peppers onto another sheet pan.
Then, drizzle both with oil and evenly divide the seasoning mixture. I use my hands to rub the spices into the vegetables so that they are evenly coated with enough oil and spices. This cauliflower fajitas recipe needs the oil for the best flavor and to properly roast the vegetables.
What to serve with
These cauliflower fajitas are a must with tortillas (flour is my favorite) along with something creamy to balance the texture and spice. Guacamole is my choice, but sour cream or shredded cheese will also work.
I often serve leftovers on top of my Guacamole Salad; that combination reminds me of a Chipotle salad bowl (affiliate)!
Frequently Asked Questions
How do I get cauliflower to cook evenly?
Cutting the cauliflower into uniform florets and spreading them into a single layer on the baking sheet will allow for even cooking.
How do I prevent the vegetables from sticking to the pan?
Coating the vegetables with oil and seasoning will prevent sticking. I use my baking stone and silpat-lined baking sheets whenever I roast, but you don’t need these as long as you use the oil.
How do I get the vegetables to caramelize?
The oven’s high heat (400 degrees F) and spreading the vegetables in an even layer allow the vegetables to brown and adequately caramelize. The cauliflower, onion, and peppers will also need the oil to help with this browning. I let the vegetables cook for about 20 minutes before touching them, then stir halfway through.
More Cauliflower Recipes
- Air Fryer Cauliflower Wings
- Roasted Cauliflower Pasta
- Vegan Cauliflower Fried Rice
- Cauliflower Steaks with Chimichurri Sauce
- Air Fryer Vegan Cauliflower Tacos
Sheet Pan Cauliflower Fajitas
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 head cauliflower, chopped into bite-size florets
- 3 bell peppers1, thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- 1 large onion2, thinly sliced
Spice Mix
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 3/4 teaspoon salt3
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For serving
- 8 tortillas4
- Guacamole
- Pico de Gallo
- 2 cups black beans5, warmed
Instructions
- Preheat the oven to 400 degrees F.
- Add the cauliflower, sliced peppers and the sliced onions to a large bowl and add the oil and seasonings. Toss well, ensuring that all of the vegetables are well coated in the spices and the oil. Alternatively, you can place the cauliflower, peppers and onion directly onto 1-2 baking sheets and drizzle with seasonings and oil, then toss well. I use my hands for this, but tongs will work too.
- Place the vegetables in a single layer on a large baking sheet, you may need two baking sheets to ensure that the vegetables can be placed in a single layer. Roast for 30-35 minutes, until the vegetables are tender and slightly caramelized, stirring halfway through. I like to check the vegetables about 20 minutes in, stirring the vegetables and tasting, adding more salt as needed or a little more oil if the vegetables seem try.
- While the vegetables are cooking, warm the tortillas and the black beans.
- Assemble by adding the cooked vegetables to a tortilla, then topping with black beans and guacamole.
Notes
- I use a mix of colors for appearance, though any bell peppers will work.
- A large onion or 2 medium onions.
- I find that 3/4 teaspoon salt is perfect (I use iodized salt). If you are more salt-sensitive, then I recommend starting with 1/2 teaspoon and then adding more salt once it’s cooked.
- This recipe makes enough for ~8 fajitas. I use flour tortillas but corn tortillas will also work.
- I often warm a can of beans to serve inside the fajitas for added protein and fiber, but you can use cooked from dried black beans.
Nutrition
If you make these cauliflower fajitas, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!