Sheet Pan Curry Cauliflower & Chickpeas
Savor the vibrant flavors of Sheet Pan Curry Cauliflower & Chickpeas, a colorful and nutritious one-pan meal that brings the taste of India to your kitchen. This delightful dish features tender cauliflower and hearty chickpeas roasted with aromatic spices, making it perfect for weeknight dinners or leisurely lunches. With minimal cleanup required, you can enjoy a deliciously comforting meal without the fuss.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups, chopped)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp curry powder
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon (about 2 tbsp)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the cauliflower into bite-sized florets and place them in a large mixing bowl with the chickpeas.
- In a small bowl, whisk together olive oil, curry powder, minced garlic, and lemon juice until well combined. Pour over the cauliflower and chickpeas; toss until evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer. Roast for 25-30 minutes or until golden brown and crispy at the edges. Flip halfway through cooking for even browning.
- Remove from the oven and let cool for a minute before serving. Garnish with additional lemon juice and fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute cauliflower with other vegetables like bell peppers or sweet potatoes for added variety. For extra brightness, consider adding a splash of lime juice before serving. This dish can be prepped ahead; simply store veggies and spice mix in an airtight container in the fridge.