Cauliflower Fajita Salad: A Mexican inspired salad using the popular Sheet Pan Cauliflower Fajitas and topped with an incredibly easy and flavorful Sriracha Hummus Dressing. Prep a pan of the fajita vegetables on the weekend and take this filling and tasty salad to work all week long.

Cauliflower Fajita Salad with Sriracha Hummus Dressing

This is one of those meals that came about by utilizing what I had on hand in the fridge, on a day when I was short on time and very hungry. This has been the situation pretty often come lunchtime lately.

My toddler has been waking up EARLY, like 4:45-5 AM early… So come the noon hour, I am usually both exhausted and ravenously hungry. I feel so good when I have a huge salad for lunch, complete with beans and a yummy homemade dressing, but sometimes I’m just too tired for all that so I end up grabbing whatever leftovers we have, put various foods on a plate or in a bowl, and eat. Not a bad way to go, actually! Most days whatever I grab is delicious and I enjoy my smorgasbord of food. 🙂

Easy Sheet Pan Vegan Cauliflower Fajitas.

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On this particular day, I had made these Sheet Pan Cauliflower Fajitas the night before, and still had quite a bit leftover. So I chopped up some romaine I had and put it in my HUGE salad bowl, added some drained and rinsed black beans, sliced avocado and the fajita vegetables. But the real kicker to bring this Cauliflower Fajita Salad to the next level of awesomeness was this SUPER simple dressing!
Start with this or something like it:

Cauliflower Fajita Salad with Sriracha Hummus Dressing

Literally all I did was take some of this hummus and mix it with a little water until a dressing like consistency was reached. I poured that on my salad, and, WOW.
This salad is incredible. Easy. Flavorful. Nutritious.
I love this Sriracha Hummus from Trader Joe’s, but any like it will work. You can do the same thing with any hummus, but the Sriracha one was just perfect for this flavor combination. You could also make this Sriracha Lime Hummus into a dressing the same way.
I hope you enjoy this Cauliflower Fajita Salad as much as I did!

Cauliflower Fajita Salad with Sriracha Hummus Dressing

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

Cauliflower Fajita Salad with Sriracha Hummus Dressing

Cauliflower Fajita Salad with Sriracha Hummus Dressing

Another way to use the delicious Sheet Pan Cauliflower Fajita Vegetables; on a bed of salad with black beans, avocado slices and a super quick and delicious dressing made from storebought Sriracha hummus!
5 from 1 vote


Cauliflower Fajita Vegetables

  • 1 large head cauliflower, chopped
  • 2 red peppers, sliced into 1/4 inch slices
  • 2 green peppers, sliced into 1/4 inch slices
  • 1 medium onion, sliced lengthwise, 1/4 inch
  • 2 tablespoons olive oil, or just spray with water
  • 1 teaspoon salt, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

The Salad

  • 2-3 heads romaine, washed and chopped small
  • 1 15 oz can black beans, drained and rinsed
  • 1-2 avocados, sliced
  • 1 container Sriracha hummus, or homemade


Cauliflower Fajita Vegetables

  • Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or cover in parchment paper or use a silicone mat if avoiding oil.
  • Add all spices to a small bowl and mix. Set aside. Place the chopped cauliflower, peppers, onions, spice mixture and olive oil (if using) in a large bowl. Mix well. Add the mixture to sheet pan(s) and roast for 20-25 minutes. 

For the Salad

  • Place 2-4 cups of chopped romaine on a large plate for as many people as you are serving. Place about 1-2 cups of the Cauliflower Fajita Vegetables on top of the lettuce. Sprinkle with 1/4 cup black beans and a few slices of avocado.
  • For the dressing, add the Sriracha hummus to a medium bowl. Add 1/4 cup of water and whisk. Add a tablespoon of water at a time to reach the desired consistency. It should be creamy, not watery. 
  • Drizzle on the dressing and serve immediately.


Serving: 1serving, Calories: 379kcal, Carbohydrates: 50g, Protein: 16g, Fat: 17g, Saturated Fat: 2g, Sodium: 1102mg, Potassium: 2092mg, Fiber: 24g, Sugar: 12g, Vitamin A: 30135IU, Vitamin C: 216mg, Calcium: 206mg, Iron: 7mg


Cauliflower Fajita Salad with Sriracha Hummus Dressing

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