Sheet Pan Vegan Cauliflower Fajitas Recipe
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.
- 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
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
- 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.
- Blanch Cauliflower: Boil the cauliflower florets for 3 to 4 minutes to slightly soften them. Drain thoroughly to remove all excess water.
- 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.
- 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.
- 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.
- 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
