Whether you’re looking for a simple side dish or an easy vegetarian dinner idea, cauliflower is always a delicious choice. And when you spice it up with a little bit of Asian zing, you have an amazing recipe that everyone in the family will love. This roasted cauliflower and chickpeas sheet pan recipe is topped with a tangy sriracha sauce, which is sure to add some spice to your next dinner.This easy sheet pan dish can be used as a full meal or as a side dish. We love sheet pan meals because they’re easy and they dirty less dishes. Sheet Pan Cashew Chicken, Shrimp Fajitas, and Beef and Broccoli are some of our other best one pan dinners.
Sriracha Roasted Cauliflower and Chickpeas Recipe
- 1 medium sized head of cauliflower, chopped into florets
- 15 ounces chickpeas, drained and rinsed
- 1 ½ tablespoons olive oil
- ¾ teaspoon Sea salt
- ¾ teaspoon Pepper
- 2 tablespoons sriracha
- 2 tablespoons low sodium soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons Apple cider vinegar
- 2 teaspoons Ginger, minced
- 1 teaspoon Sesame oil
- Chopped green onions
- Place the cauliflower florets, chickpeas, olive oil, salt and pepper in a large resealable freezer bag.
- In a separate large bag, add the sriracha sauce, soy sauce, maple syrup, apple cider vinegar, ginger, sesame oil, and green onions. If you like things spicy, feel free to add extra sriracha sauce.
- Seal the opening of each bag and squish the ingredients together until well mixed.
- Remove excess air from the bag, seal it, and staple the bags together above the seal. Place the cauliflower and sauce ingredients in the freezer until you’re ready to start cooking.
- Transfer the cauliflower and chickpeas to the refrigerator to thaw overnight.
- Preheat the oven to 450 degrees and spread the contents of the large freezer bag in an even layer over a large baking sheet.
- Place the baking sheet in the oven and bake for 20 minutes.
- Remove the pan from the oven and toss the cauliflower and chickpeas in the sauce.
- Turn on the broiler and return the pan to the oven for 6 to 7 minutes, until the sauce has caramelized.
Can I Make Roasted Cauliflower and Chickpeas with Dried Chickpeas?
Using canned chickpeas is a great way to speed up the prep work of your recipe. But if you prefer home cooked beans, you can easily make the swap.
Before you can mix your cooked chickpeas in with your cauliflower, they need to be cooked, drained and cooled. Follow the instructions on the package for cooking your chickpeas, then allow them to cool completely before freezing them.
Roasted Cauliflower and Chickpea Recipe Ideas
This spicy sriracha recipe is perfect as is! But if you want to change things up while you’re cooking, try these recipe ideas.
- Make the florets flat. To help your cauliflower roast more evenly, try cutting each floret in half to create a flat side. Arrange the florets with the flat side down on the sheet pan so that more surface area of the cauliflower is covered while baking.
- Serve over rice or quinoa. Turn your vegan roasted vegetables and chickpeas into a full meal by serving them over a bed of rice. You can use white rice, brown rice, jasmine rice, or quinoa to round out your meal.
- Make it a salad. Another fun way to serve your roasted cauliflower is on top of a bed of greens. After baking your cauliflower, serve it over the top of chopped salad greens, like kale, spinach, or arugula.
- Use frozen cauliflower. Fresh cauliflower florets are a healthy option for preparing your roasted sheet pan meal. But if you’re short on time, you can mix frozen cauliflower in with the chickpeas, olive oil, and seasoning.
- Double the recipe. Want to enjoy this meal for dinner tonight? Double the recipe and serve half now. Then, you can freeze the other half for enjoying in the future!
- Add more veggies. Cauliflower isn’t the only vegetable that pairs well with roasted chickpeas! Try mixing other veggies into your sheet pan dinner by mixing in some broccoli florets, diced sweet potatoes, butternut squash, sliced carrots, and onions.
How Do I Store Roasted Cauliflower and Chickpeas?
This delicious cauliflower recipe makes the perfect vegetarian dinner! So, I’d be surprised if you have any leftovers! If you have extras after dinner is over, simply transfer them to an airtight container and store them in the refrigerator until you’re ready to eat them again. The leftovers will stay good for up to four days.
To help give your leftover roasted chickpeas extra crunch, warm them up in a 350 degree oven until they’re heated through.
- 1 medium sized head of cauliflower chopped into florets
- 15 oz chickpeas drained and rinsed
- 1 ½ Tbsp. olive oil
- ¾ tsp. sea salt
- ¾ tsp. pepper
- 2 Tbsp. sriracha
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. maple syrup
- 2 tsp. apple cider vinegar
- 2 tsp. ginger minced
- 1 tsp. sesame oil
- green onions chopped
Place the cauliflower florets, chickpeas, olive oil, salt and pepper in a large resealable freezer bag.
In a separate large bag, add the sriracha sauce, soy sauce, maple syrup, apple cider vinegar, ginger, sesame oil, and green onions.
Seal the opening of each bag and squish the ingredients together until well mixed.
Remove excess air from the bag, seal it, and staple the bags together above the seal. Freeze.
Preheat the oven to 450° and spread the contents of the large freezer bag in an even layer over a large parchment paper lined baking sheet.
Bake for 20 minutes.
Remove the pan from the oven and toss the cauliflower and chickpeas in the sauce.
Turn on the broiler and return the pan to the oven for 6 to 7 minutes, until the sauce has caramelized.