Sheet Pan Vegan Cauliflower Fajitas Recipe

Introduction

These Sheet Pan Vegan Cauliflower Fajitas are a quick, flavorful meal perfect for busy weeknights. Roasted with vibrant bell peppers and a bold blend of spices, they bring all the favorite fajita flavors without any fuss. Serve them in tortillas, over rice, or on their own for a satisfying plant-based dinner.

Ingredients

• 1 head cauliflower, cut into florets
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 yellow onion, sliced
• 1 tbsp chili powder
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 3 tbsp olive oil
• Cilantro and lime or lemon juice, for garnish

Instructions

1. Step 1: Bring a large pot of water to a boil and preheat your oven to 400°F (204°C). Prepare all the vegetables by cutting the cauliflower into florets and slicing the bell peppers and onion.
2. Step 2: Boil the cauliflower florets for 3-4 minutes until slightly tender. Drain them well to remove excess water.
3. Step 3: In a small bowl, mix together the chili powder, paprika, onion powder, cumin, garlic powder, salt, black pepper, and red pepper flakes if using.
4. Step 4: Place the drained cauliflower, sliced peppers, and onions on a baking tray. Drizzle with olive oil and toss to combine. Evenly sprinkle the spice mix over the vegetables and toss again to coat everything well.
5. Step 5: Bake in the preheated oven for 18-20 minutes, or until the vegetables reach your desired texture and start to brown.
6. Step 6: Serve the fajita vegetables as is, over rice, inside warm tortilla shells, or wrapped in lettuce leaves. Garnish with fresh cilantro and a squeeze of lime or lemon juice for extra brightness.

Tips & Variations

• Use a mix of red, green, and yellow bell peppers for a colorful dish and balanced sweetness.
• For extra smokiness, try adding a pinch of smoked paprika in the spice blend.
• If you prefer a spicier fajita, increase the red pepper flakes or add a dash of hot sauce before serving.
• Swap out the cauliflower for sliced mushrooms or zucchini for a different twist.

Storage

Store any leftover fajita vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The veggies also freeze well—thaw overnight in the fridge before reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, the fajitas are naturally gluten-free as long as you serve them with gluten-free tortillas or over rice.

Can I prepare this recipe ahead of time?

You can chop the vegetables and mix the spices a day ahead to save time. For best results, assemble and roast the vegetables fresh before serving.

Sheet Pan Vegan Cauliflower Fajitas Recipe

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★★★★★

4.5 from 98 reviews

This vibrant Sheet Pan Vegan Cauliflower Fajitas recipe delivers a flavorful and colorful blend of seasoned cauliflower florets and bell peppers roasted to perfection. Quick and easy to prepare, it’s a healthy plant-based meal ideal for busy weeknights or casual gatherings. Serve the fajita mix with tortillas, rice, or lettuce wraps for a satisfying and nutritious dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 head cauliflower, cut into florets
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 yellow onion, sliced

Spices

• 1 tbsp chili powder
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Other

• 3 tbsp olive oil
• Cilantro and lime or lemon juice, for garnish

Instructions

1. Prepare Vegetables: Bring a large pot of water to a boil. Preheat your oven to 400 degrees F (204 degrees C). Cut the cauliflower into florets and slice all the bell peppers and onion.
2. Blanch Cauliflower: Boil the cauliflower florets for 3 to 4 minutes to slightly soften them. Drain thoroughly to remove all excess water.
3. Mix Spices: In a small bowl, combine chili powder, paprika, onion powder, cumin, garlic powder, salt, black pepper, and optional red pepper flakes. Mix well to create a spice blend.
4. Season Vegetables: Arrange the drained cauliflower, sliced bell peppers, and onions on a sheet pan. Drizzle with olive oil and toss to coat evenly. Sprinkle the spice mixture over the vegetables and toss again to ensure all pieces are well coated with the seasoning.
5. Bake: Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the vegetables reach your desired tenderness and slight caramelization.
6. Serve: Garnish with fresh cilantro and a squeeze of lime or lemon juice. Enjoy the fajitas as is, or serve over rice, in tortilla shells, or wrapped in lettuce leaves for a delicious vegan meal.

Notes

• Be sure to drain the cauliflower well after boiling to prevent soggy fajitas.
• Adjust the red pepper flakes to your heat preference or omit for a milder taste.
• For extra smoky flavor, consider adding smoked paprika instead of regular paprika.
• These fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with your favorite vegan toppings such as avocado, salsa, or vegan sour cream for added flavor.

Keywords: vegan fajitas, cauliflower fajitas, sheet pan recipe, plant-based dinner, Mexican vegan recipe, roasted vegetables