Sheet Pan Cauliflower Fajitas! Cauliflower takes the place of meat in these mouthwatering, flavorful vegetarian fajitas. Serve with tortillas, vegan sour cream, guacamole and maybe some refried beans on the side.
You all know by now I have a real passion for cauliflower. Let me be clear: I don’t really care for it raw or steamed plain. You won’t find me chowing down on a plate of cauliflower rice or cauliflower mashed potatoes (I love potatoes and rice too much!).
No, I’m not talking about using cauliflower as a “diet” food, but as a delicious, incredible replacement for meat in vegan dishes! If you don’t believe me, try any of these amazing vegan recipes with cauliflower as the star:
- Sticky Sesame Cauliflower
- Buffalo Cauliflower Wings
- BBQ Cauliflower Wings
- Cauliflower Tacos
- OR The Best Vegan Enchiladas (with cauliflower “meat” inside)
These sheet pan vegetarian fajitas are SO incredible, everyone who tries them loves them! They are a 30 minute, healthy and flavorful meal, perfect for weeknights. I hope you love them as much as I do!
How do you make sheet pan vegetarian fajitas?
Preheat the oven to 425 degrees F and grease a large sheet pan (two if you have small pans) or line with parchment paper.
In a small bowl, stir together all the spices + salt. (FULL INGREDIENTS AND AMOUNTS ARE IN RECIPE CARD BELOW)
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Add the chopped cauliflower, peppers and onions to a large bowl along with the spice mix and olive oil. Mix well with a large spoon.
Dump the mixture onto a large sheet pan or two smaller sheet pans and roast for 20-25 minutes at 425 degrees. If you don’t use oil, it helps to use silicone mats or parchment paper to prevent sticking.
The vegetarian fajitas are done when the vegetables are soft with crisp edges, and blackened a little bit in places. Serve with tortillas (corn or flour) and enjoy!
Want more Vegan Mexican Recipes?
- The Best Vegan Enchiladas
- Ultimate Fully Loaded Vegan Nachos
- 5 Ingredient Vegan Queso
- Cheesy Vegan Quesadillas
- Vegan Burritos
Sheet Pan Cauliflower Fajitas (Vegetarian Fajitas)
Ingredients
- 1 large head cauliflower, chopped into bit sized florets
- 2 red peppers, sliced
- 2 green peppers, sliced
- 1 medium onion, halved and cut into slices
- 2-4 tablespoons olive oil
Spice Mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon salt, or more to taste
Instructions
- Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or use parchment paper.
- Add all spices to a small bowl and mix. Set aside.
- Place the chopped cauliflower, peppers, onions, spice mixture and olive oil in a large bowl. Mix well.
- Add the mixture to sheet pan(s) and roast for 20-25 minutes, until the vegetables are soft with a crisp edge.
- Serve with tortillas (corn or flour) with vegan sour cream, guacamole and perhaps a side of refried beans or spanish rice. Enjoy!
Notes
- May omit oil and use water or vegetable broth, but watch them carefully in the oven so they don't burn. It may help to cover the vegetables in foil for the first half of cooking if not using oil.
Nutrition
Currently on holiday in Spain and had (most of) the ingredients on hand to make this. Full disclosure, 10 minutes before the end I added some chickpeas (garbanzo) to the tray.
I was blown away by how delicious and simple this was to put together.
Hi Catherine. I hope you are enjoying your holiday! Sounds amazing! Thank you for your wonderful review and comments! I’m thrilled you loved the recipe!
Are you sure it should be a tablespoon of chilli powder, not a teaspoon? I didn’t even add a full tablespoon; it was way too spicy – we all felt like we were breathing fire. I could tell the flavour under the spice was good though and the whole recipe would be amazing, I’d like to know if I should change the amount of chilli powder. Thank you!
I use a full tablespoon, but my chili powder is not very spicy, usually. I’d try to find a less spicy chili powder, but it’s fine to use less, to your own taste. Thanks!
Thanks for your reply – I wondered after I asked the question if US chilli powder was different to what we get in the UK and discovered it is! Who knew? So now I realise that I’m excited to try again!
This is such a great way to make fajitas! Super quick and easy. My picky eater gave it rave reviews as well. I’ll definitely be making sheet pan fajitas again!
How wonderful the fajitas were a hit with your picky eater! That’s always a plus! Thanks you for your stellar review and feedback! Happy cooking!
Delicious! I needed two pretty large sheet pans for all the veg. Was excellent on small tortillas with rice and black beans on the side, and fresh lime squeezed on top!
I’m thrilled you loved the fajitas! Thanks so much for the wonderful feedback and review!
Wondering if you could use portabello mushrooms instead of cauliflower.
Yes, you can.
So delicious, easy, and healthy! We ended up putting some of the refried beans in the tortillas with the veggies and made them into quesadillas! Love! This will be a go to for us for sure. Thank you!
Hi Lindsay! I’m so thrilled you loved this recipe, and that it will be part of your meal plan! Thanks for your great feedback! The quesadillas sound great!
I used a small cauliflower, 2 onions, a small carton of mushrooms and 2 1/2 peppers. I used the full amount of oil and I should have used less. The flavour was perfect. I used the veggies in a burrito wrap. I’ll use the left overs on pizza or on a bed of rice. Definitely will include in my Pinterest success file.
Thank you for sharing your great feedback and ideas! I”m glad yo loved the cauliflower fajitas!
Wow! Super easy to make and delicious. I subbed 1 of the green peppers for a poblano pepper – but that was it. The rest was this amazing recipe. I topped off the tacos with a simple lime/cracked black pepper/sea salt slaw. Served with cilantro lime rice, and black refried beans. Thank you!
Your meal sounds delicious! I am thrilled you loved the recipe! Thank you for taking time to share your review and comments!
I love this recipe! With quick prep, this is a great weekday meal option! I like to mix up the vegetable combinations (too many peppers = heartburn for my husband) so adding in carrots, broccoli, and mushrooms works well. So good! Thanks for the delicious recipe!
This recipe is on constant repeat and especially helpful when I need to use up a ton of vegetables before my next weekly farm share haul. I love the spice mix. It all comes together so fast it’s perfect for a weeknight meal – thanks Nora!
You’re welcome Kristin! Thanks for using my fajitas recipe, I’m glad you love it! Thank you for taking time to share your great review!
This is the first time I’ve ever left a comment for a recipe but this one deserves a rave review. So easy and the spice blend is spot on. I added portobello mushroom slices for a meaty addition and it was delicious. Even my husband, who is very picky about Mexican food, sung the praises for this meal. Served with whole wheat tortillas, your sour cream recipe, homemade refried black beans and avocado forCinco de Mayo. Mmmmm! Thank you Nora. This one’s a keeper.
Hi Virginia! Sounds like a delicious Cinco de Mayo meal! I’m thrilled you guys loved the fajitas. Thanks so much for taking your time to share your terrific review!
So yummy! Had them for dinner tonight!!
Thank you for sharing your review! Glad you enjoyed the fajitas, Wendy!
Lovely dish. Was a winner with the family.
Thank Asima! I’m so glad you family enjoyed the fajitas!
Super easy and tasty. Added the black beans and used it for burritos along with avocado and tomato. Everyone loved it!
Thank you for taking your time to share your terrific review, Lisa! I’m glad the fajitas were a hit!