Looking for a vibrant, nutritious meal that’s as easy to prepare as it is delicious? Look no further than this Cauliflower Chickpea Sheet Pan Meal! Bursting with flavor and packed with protein, this vegetarian delight is perfect for busy weeknights or impressing guests at your next dinner party. With just 15 minutes of prep time and a mere 30 minutes in the oven, you’ll have a colorful, crispy dish that’s not only satisfying but also healthy. Ready to elevate your dinner game? Let’s dive into this simple yet mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the cauliflower and chickpeas, giving them a deliciously crispy texture.
- Prepare the cauliflower by cutting it into small, even-sized florets. This ensures that they cook evenly and roast properly.
- In a large mixing bowl, combine the cauliflower florets and the drained and rinsed chickpeas. Make sure to remove excess moisture from the chickpeas to help them crisp up in the oven.
- Add the olive oil, cumin, paprika, salt, and pepper to the bowl. Toss everything together until the cauliflower and chickpeas are evenly coated with the oil and spices.
- Spread the mixture out in a single layer on a large baking sheet. Make sure there is enough space between the florets and chickpeas to allow for even roasting.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Stir the mixture halfway through the cooking time to ensure even browning and crispiness.
- While the cauliflower and chickpeas are roasting, prepare your garnish. Finely chop fresh parsley and set it aside.
- Once the roasting time is complete, check that the cauliflower is tender and golden brown, and the chickpeas are crispy. If necessary, roast for an additional 5 minutes to achieve your desired level of crispiness.
- Remove the baking sheet from the oven and let it cool for a couple of minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the roasted cauliflower and chickpeas to a serving platter or individual bowls. Sprinkle with the chopped fresh parsley for a pop of color and freshness.
- Serve warm as a main dish or a hearty side. Enjoy your delicious and nutritious Cauliflower Chickpea Sheet Pan Meal!
Tips
- Cut Uniformly: Ensure the cauliflower florets are cut into even-sized pieces for consistent roasting. This helps them cook evenly and achieve that perfect crispy texture.
- Dry Chickpeas: After draining and rinsing the chickpeas, pat them dry with a paper towel. Removing excess moisture is key to getting them crispy in the oven.
- Spice it Up: Feel free to experiment with different spices! Adding a pinch of cayenne pepper or garlic powder can give your dish an extra kick.
- Don’t Overcrowd the Pan: Spread the cauliflower and chickpeas out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, so give them space to crisp up!
- Stir Halfway: Stirring the mixture halfway through cooking ensures even browning and helps achieve that delightful crunch on all sides.
- Adjust Cooking Time: Keep an eye on your veggies as they roast. If you prefer them extra crispy, don’t hesitate to add a few more minutes to the cooking time.
- Garnish for Freshness: Fresh parsley not only adds a pop of color but also enhances the flavor. Don’t skip this final touch!
- Serve Warm: This dish is best enjoyed warm, so serve it right out of the oven for maximum flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
