Sheet Pan Roasted Cauliflower and Chickpeas
Sheet Pan Roasted Cauliflower and Chickpeas is a delightful, healthy dish that transforms simple ingredients into a flavorful feast. The crispy roasted cauliflower paired with crunchy chickpeas and aromatic spices creates a satisfying one-pan meal perfect for busy weeknights or casual gatherings. This vibrant dish caters to both vegetarians and health-conscious eaters, ensuring everyone enjoys a nutritious and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head cauliflower (about 500g), cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil, then sprinkle cumin, paprika, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until golden brown.
- Once out of the oven, drizzle fresh lemon juice over the roasted vegetables before serving.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 210
- Sugar: 2g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Substitute chickpeas with other legumes like lentils or add seasonal vegetables such as bell peppers or zucchini for variety. For extra flavor, try adding chili flakes for heat or sprinkle parmesan cheese before serving.