Throw cauliflower and chickpeas together on a sheet pan with some Indian spices and watch magic happen in this recipe for Roasted Cauliflower and Chickpeas. A vegan, gluten-free, soy-free and nut-free recipe.
Cauliflower and chickpeas taste incredibly good together. And when you roast them together with a few spices on a sheet pan, that chemistry turns into powerful food alchemy.
This is an incredibly simple dish. Separate the cauliflower into florets, drain the chickpeas, toss everything with the spices, and roast. I hate those recipes that ask you to stir chickpeas in the oven ever so often because, honestly, who enjoys standing over a hot oven, stirring? With this one, you have to stir just once and the cauliflower and chickpeas will thank you for it.
Grab your oven mitts, then, and let's get roasting. This one's a keeper.
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Recipe card
Roasted Cauliflower and Chickpeas
Equipment
Ingredients
- 1 large head of cauliflower, trimmed and separated into florets
- 2 cups canned or cooked chickpeas drained if canned
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- ½ teaspoon onion powder
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 tablespoon avocado or olive oil
- Salt and ground black pepper to taste
- 5 spring onions or scallions, green and white parts finely chopped.
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, or on a foil-lined baking sheet, toss together all of the powdered spices, oil, salt, pepper, cauliflower and chickpeas.
- Spread the cauliflower and chickpeas evenly in a single layer of the sheet. Don't overcrowd the baking sheet or the vegetables won't roast, they'll steam.
- Bake for 40 minutes, stirring once, halfway through, to ensure the chickpeas and cauliflower get roasted evenly.
- Garnish with spring onions and serve.
Nutrition Information
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Jenny Ridings
This was very good. I didn’t have turmeric, so I substituted curry powder, which has turmeric as its first ingredient. Often when I make recipes, I need to double the spices, but this was food exactly as portioned. It might be a little better with a sauce, and I will try one next time as I will be making this recipe again.
Amber H
So good! I added a little bit of cheese on top but this is an amazing recipe and I will be making it often.
Aly Co
Hi. Were the chickpeas supposed to be crunchy? I'm not sure if i overcooked it. I'm not used to baking chickpea. Ty. It's delicious.
Vaishali
Happy you liked it. The chickpeas won't get too crunchy because they are cooking with the cauliflower.
Anonymous
This was great and easy. I will make it again. Also added broccoli because I had some to use up. Would be good with some raita or chutney as an accompaniment.
Lynn
This is quite tasty. Per my calculation, the calories appear to be incorrect or the serving number. About 861 for the entire dish. Still 5 stars.