🥦 Roasted Cauliflower & Chickpeas with Red Onion

A Vegan Sheet Pan Favorite

🍴 Servings: 4

🕒 Prep Time: 10 minutes

🔥 Cook Time: 30 minutes

🛒 Ingredients

  • 1 medium head of cauliflower, cut into florets (~5–6 cups)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 medium red onion, thinly sliced
  • 2–3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp turmeric (optional, for color)
  • ¾ tsp salt (or to taste)
  • ½ tsp black pepper
  • Optional: 2 tbsp chopped parsley or cilantro for garnish
  • Optional: Lemon wedges or a drizzle of tahini to serve

🥄 Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Combine ingredients:
    In a large mixing bowl, add cauliflower florets, chickpeas, and sliced red onion.
  3. Season:
    Drizzle with olive oil, then sprinkle on smoked paprika, cumin, garlic powder, turmeric (if using), salt, and black pepper. Toss well to coat everything evenly.
  4. Spread and roast:
    Spread mixture out on the sheet pan in a single layer. Roast for 25–30 minutes, stirring halfway, until cauliflower is golden brown and crispy on the edges, and chickpeas are slightly crunchy.
  5. Finish & serve:
    Remove from oven and sprinkle with fresh herbs. Serve warm with lemon wedges, or drizzle with tahini if desired.

🍽️ Serving Ideas

  • Over couscous, rice, or quinoa
  • Wrapped in warm flatbread with hummus
  • Tossed into a salad or grain bowl
  • As a hearty side to soup or stew