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