Golden Cauliflower & Chickpea Sheet Pan Bake
Equipment
- Sheet pan A heavy-duty rimmed baking sheet is key. It helps the veggies roast evenly without steaming.
- Mixing bowl For tossing your ingredients in the spice mixture.
- Parchment paper Optional, but it makes cleanup easier and helps prevent sticking.
- Oven This is a classic example of roasted cauliflower recipes oven users love.
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 1 can 15 oz of chickpeas, drained and rinsed
- 1 small red onion sliced into thin wedges
- 1 red bell pepper sliced into strips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional, for heat
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
- Lemon wedges for serving
- Optional topping: crumbled feta or dairy-free alternative
Instructions
Preheat the oven
- Set your oven to 425°F (220°C). This high heat is essential for getting those golden, crisp edges on the cauliflower and chickpeas—perfect for cauliflower recipes oven lovers swear by.
Prep your vegetables
- Cut your cauliflower into small florets. Slice the onion and bell pepper. Pat the chickpeas dry with a paper towel to help them crisp up during roasting.
Toss everything together
- In a large mixing bowl, combine the cauliflower, chickpeas, onion, and bell pepper. Add the olive oil, cumin, smoked paprika, turmeric, garlic powder, red pepper flakes (if using), salt, and pepper. Toss well to coat all the veggies evenly.
Arrange on the sheet pan
- Spread the mixture out on a parchment-lined sheet pan. Avoid overcrowding—use two pans if needed. Everything should be in a single layer so it roasts, not steams.
Roast until golden
- Bake in the preheated oven for 30–35 minutes, stirring once halfway through. The cauliflower should be tender with crispy brown edges, and the chickpeas should be slightly crunchy.
Finish and serve
- Once out of the oven, sprinkle with chopped parsley or cilantro and an optional crumble of feta. Serve with lemon wedges for brightness. It’s one of those cauliflower side dish recipes that also works as a main when paired with a hearty salad or warm flatbread.