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.

tortilla filled with vegetarian fajitas close up.

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:

vegetarian fajitas in pan, close up from side.

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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spice mix in a small glass bowl

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!

spice mix on vegetables for vegetarian fajitas.

Want more Vegan Mexican Recipes?

cooked vegetarian fajitas in pan with tortillas.

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vegetarian fajitas in pan, close up from side.
5 stars (29 ratings)

Sheet Pan Cauliflower Fajitas (Vegetarian Fajitas)

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.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 people


  • 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


  • 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!


  1. 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.


Serving: 1serving | Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 498mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1866IU | Vitamin C: 130mg | Calcium: 40mg | Iron: 1mg
Course: Main Course
Cuisine: Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!



img class=”alignnone size-medium wp-image-383″ src=”×300.jpg” alt=”Vegan/Gluten free SHEET PAN Cauliflower Fajitas.” width=”110″ height=”300″ data-wp-pid=”383″ /

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  1. I make this recipe often, and have shared this link several times— this dish is an all-around WINNER!!!
    Thank you, Nora – I’ve always loved cauliflower, but this is now my FAVE way to eat it!! …and I love that my meat loving hubby thinks it’s delish as well!!  #winning ❤️

  2. I love this recipe and make it all the time.  Easy, quick, and delicious!
    I’m trying to do some more meal prep and wondering if anyone has had luck with freezing this?

  3. These were really great and even better the next day.  I added black beans and they got nice and crispy in the oven.  Added guac and vegan cheese and salsa.

    The non-vegan husband loved it and said I should make it again. 

    Winner!  Thank you!

  4. ABSOLUTELY FABULOUS!! Im a new vegan but my hubby is a lifelong vegetarian. The whole family wanted seconds!! Thanks Nora!!!!!

  5. I made this recipe today and it was absolutely delicious. I am always searching for new veggie recipes and this dish will definitely become a part of my rotation. Both my spouse and I really enjoyed this recipe. Thank you so much sharing cauliflower fajitas recipe.

  6. I’ve made this twice already and we love it! Super easy to make and the ingredients are almost always in the house. I make some chickpea and corn on my stove top, with the same spice mix and add that to hubby’s wraps to make it a bit more filling. It’s an absolute hit, thank you.

  7. easy and delicious like so many of your recipes! My son just moved to his first apartment and I told him this would be a great recipe to have when he has friends over for game nights. (He still would rather have mom make it though)

  8. I’m a vegan trying to live with a non-vegan family. I made this alongside their beef fajitas tonight and they couldn’t stop stealing veggies off my tray!

  9. I’m not vegetarian and I keep coming back to this recipe! I have served it to friends and family to rave reviews. It’s delicious!

  10. Oh so good! I had some already cooked tofu slices to use up, so I cut them into small pieces and added into the mix. Thank you!

  11. Absolutely delicious! I seasoned the cauliflower and peppers with McCormick fajita seasoning. Wonderful recipe, Cauliflower is so versatile!

  12. thank you for the wonderful recipe! I made these for dinner and everyone loved them. Plus I must say cauliflower really is a great sudstitute for chicken.

  13. This recipe is AMAZING! I had it with a side of quinoa, a veggie burger and this cauliflower mix! Superb!!! Thank you so much!

  14. You need a cooking show! I have tried so many of your recipes and have never been disappointed. Hope you will do a cookbook! Your tips on going vegan were so helpful. My food budget dropped by $75 dollars a month. Your a gem Nora!

    1. Wow! Thank you so much Terre!! What an incredible compliment. I’m so happy that you are enjoying the recipes and saving money! This way of eating is so abundant and inexpensive. It’s my goal to spread the love! 🙂

  15. Made this tonight and it was amazing! I made the recipe as is, but added sliced portabello mushrooms marinated in soy sauce, olive oil, and lemon juice for 30 minutes. I cooked the mushrooms in a sauce pan while the other cooked in the oven. Served with sliced avocado, tomorrow’s, pepper jack cheese. I’ll definitely be making these again.

    1. Ooooh, I love the addition of marinated, cooked mushrooms. That sounds good. I’m so glad you enjoyed the recipe!

  16. Thank you for this recipe. Made these tonight. So good! My family loved it. Served with guac, salsa, and Spanish rice with beans.

    1. Thanks Sil! I actually used Trader Joe’s canned organic refried beans and a Spanish rice recipe I plan to post soon.

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