Recipe

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A delicious recipe for cauliflower tacos, layered with tender fajita veggies, that's easy to make on a sheet pan.

These cauliflower tacos with fajita veggies are the kind you make when you want something easy that still feels like a win at the table.

four cauliflower tacos with fajita veggies

Roasted Cauliflower Tacos

These cauliflower tacos with fajita veggies are crunchy, well-seasoned, and baked in the oven, so they're easy to make. The taco seasoning gives them that classic flavor, and at my house, we finish them with my cilantro sauce… which we love on everything.

Ingredients

The veggies in these tacos are cauliflower florets, onion, and bell pepper. To coat them with flavor, you’ll need olive oil and taco seasoning. Finally, i use corn tortillas to serve these tacos.

Using Frozen Cauliflower

Frozen cauliflower releases steam as it roasts, which can make the florets and nearby veggies softer instead of crispier. This is not a big deal since everything still tastes delicious. If you want a crisp texture to all the veggies, thaw and drain any liquid first before adding the cauliflower to the sheet pan.

How to Make Cauliflower Tacos with Fajita Veggies

Check out the easy steps to make these cauliflower tacos.

Prep the veggies.
Cut the cauliflower into small florets and the onion and bell pepper into strips. Spread them on a sheet pan and coat them with a mix of olive oil and taco seasoning.
Roast the veggies.
Cook them in a preheated oven for a total of 30 minutes, tossing them halfway through for even cooking. When the cauliflower is golden brown, and the onion and peppers are tender, they’re ready.
Assemble the tacos.
Warm up the tortillas, fill them with the roasted veggies, and add your favorite taco toppings.

Serving Suggestions

These cauliflower tacos pair beautifully with corn on the cob, pineapple salsa, and cilantro lime rice.

Cauliflower Tacos with Fajita Veggies

Servings: 4

Prep Time: 10

Cook Time: 30

Total Time: 40

A delicious recipe for cauliflower tacos, layered with tender fajita veggies, that's easy to make on a sheet pan.

5 from 1 vote

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Ingredients

3 tablespoons olive oil
1 tablespoon taco seasoning
1 cauliflower, cut into small florets
1 onion, cut into ¼ inch strips, layers separated
2 bell peppers, sliced into ¼-inch strips
8 8-inch corn tortillas, warmed

Instructions

Prep:

Preheat oven to 375°F with the top rack positioned in the middle. Line a baking sheet with parchment or foil (this is only for easy cleanup).
In a small dish, combine the olive oil and taco seasoning. Chop the veggies. Cut the cauliflower florets into small pieces, about 1 ½ inches. If they're thick, slice them in half.
Spread the cauliflower florets, onions, and bell peppers on a sheet pan. Drizzle the seasoning mix over the top and toss to coat all the veggies.

Roast:

Cook the veggies in the preheated oven for 30 minutes, until the tops of the cauliflower florets turn golden brown, and the onions and bell peppers are tender. Open the oven after 20 minutes and toss them around. Remove them from the oven.