Sheet Pan Cauliflower Fajitas
Prep time
Cook time
Total time
Spicy, tender roasted cauliflower and peppers wrapped in warm tortillas with sunflower crema. A perfect healthy meal for any night of the week!
Recipe type: Main Course
Cuisine: Vegan, Mexican Inspired, Gluten-free
Serves: 2-4
  • 1 small head cauliflower
  • 2 bell beppers
  • ½ large red onion
  • Fajita Drizzle
  • 2 tbsp melted vegan butter
  • 1 tbsp Tapatío or similar hot sauce
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 2 tbsp water
  • Sunflower Crema
  • 1½ cups soaked sunflower seeds
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • ⅔ cup water + more to thin.
  • ¼ tsp sea salt + a dash more to taste
  • 2 limes
  • small handful cilantro (optional for garnish)
  1. Preheat the oven to 450. Wash and trim the cauliflower into 1” florets. I like to save the stems to steam and freeze later for smoothies. Thinly slice and deseed the peppers. Slice the onion.
  2. Arrange the cauliflower, peppers and onions in a single layer across two sheet pans.
  3. Combine the melted vegan butter, hot sauce, cumin, smoked paprika, and salt, then mix in the water. Drizzle over the veggies then toss to coat. Place the two pans side by side on the center rack for 20 minutes. Flip the veggies half way through.
  4. Meanwhile, blend the sunflower seeds, lemon juice, garlic, and water to make the sauce. Add water a few tbsp at a time to thin if needed. Slice the limes, chop the cilantro, and warm the tortillas.
  5. Build your fajitas in a warm tortilla with a scoop of roasted vegetables, a squeeze of lime juice, a generous drizzle of sunflower crema, and cilantro. Enjoy!
*Serves 2 with just fajitas, To feed 4, add rice and beans and use small tortillas or use a large head of cauliflower, add an extra bell pepper, and double the fajita drizzle.
*Soak the sunflower seeds for 4 hours or overnight to soften. You can also boil them for 15 minutes if you're in a hurry. Sunflower seeds have a bit of an earthy flavor, which I enjoy but you can also swap them for soaked cashews if you prefer a more mild crema flavor. You will have leftover crema! Mix it with marinara to make a quick vegan rosa sauce.
*Swap 1-2 tsp taco seasoning for the hot sauce to make this kid-friendly (less spicy!)
Recipe by Carrots and Flowers at