Sheet Pan Cauliflower Fajitas are full of flavor, and they pack a spicy kick to them. Roasted cauliflower florets, red and green peppers, white onions and taco seasoning are the key ingredients. I spread some Taqueria salsa and vegan sour cream on the fajitas right before serving.
Sheet Pan Cauliflower Fajitas
Ingredients:
1 Head of cauliflower, cut into florets
1 Zucchini, quartered
1 Red bell Pepper, sliced
1 Yellow onion, sliced
2-4 Tablespoons of taco seasoning, according
to taste
1 Teaspoon of Italian seasoning
Himalayan salt and pepper
3 Tablespoons of olive oil
Tortilla wraps
Garnish with fresh chopped basil and lime juice
Vegan sour cream
Directions:
-Preheat the oven to 400F degrees.
-Prepare a baking sheet with parchment paper. Set aside.
-Prepare Chik’n cutlets according to directions on packaging.
-Rinse vegetables and pat dry. Cut all vegetables, then add to large bowl along with spices and two tablespoons of olive oil. Toss well to coat then add vegetables to a baking sheet with parchment paper. Bake for 18 to 25 minutes or until desired texture. Remove vegetables from the oven and add to your favorite warm tortilla wraps along with plant based Chik’n . Add salsa and vegan cream cheese.
0 Comments