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Easy Sheet Pan Cauliflower and Chickpeas Recipe

Easy Sheet Pan Cauliflower and Chickpeas

Roasted cauliflower and chickpeas are seasoned with Mediterranean-inspired spices and finished with lemon juice or creamy tahini dressing. This simple sheet pan meal serves about four people.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Large head cauliflower, cut into bite-size florets
  • 1 15-ounce can Chickpeas, drained, rinsed, and thoroughly dried
  • 3 tablespoons Extra-virgin olive oil
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked or sweet paprika
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Ground turmeric
  • 1/2 teaspoon garlic powder or 2 cloves Garlic powder or minced garlic
  • 3/4 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing
  • 1 tablespoon Fresh lemon juice
Optional Tahini Dressing
  • 1/4 cup Tahini
  • 2 tablespoons Fresh lemon juice
  • 2-4 tablespoons, as needed Water
  • 1 small clove Small garlic clove, finely grated or minced
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment if desired, or preheat the empty pan for especially browned vegetables.
  2. Cut the cauliflower into bite-size florets. Drain and rinse the chickpeas, then pat them very dry with clean towels so they roast instead of steam.
  3. Toss the cauliflower and chickpeas with the olive oil, cumin, paprika, coriander, turmeric, garlic, salt, and pepper until evenly coated.
  4. Spread the vegetables across the sheet pan in a single layer, placing cauliflower cut-side down where possible. Use two pans if the ingredients look crowded.
  5. Roast for 15 minutes, then stir the chickpeas and turn the cauliflower. Continue roasting for another 10 to 20 minutes, until the cauliflower is tender and browned and the chickpeas are crisp at the edges.
  6. Whisk the tahini, lemon juice, garlic, and salt for the optional dressing. Add water one tablespoon at a time until smooth and pourable, then finish the roasted vegetables with lemon juice or lemon wedges and drizzle with dressing.

Notes

Dry chickpeas carefully and avoid crowding the pan for better browning. Add fresh garlic, lemon juice, herbs, feta, and tahini after roasting so delicate ingredients do not burn. Serve immediately for the best texture.