Go Back
blue bowl with cauliflower and chickpeas
Print
Sriracha Roasted Cauliflower and Chickpeas
Servings: 4
Calories: 257 kcal
Ingredients
  • 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
Instructions
Assembly Instructions:
  1. Place the cauliflower florets, chickpeas, olive oil, salt and pepper in a large resealable freezer bag.
  2. In a separate large bag, add the sriracha sauce, soy sauce, maple syrup, apple cider vinegar, ginger, sesame oil, and green onions.
  3. Seal the opening of each bag and squish the ingredients together until well mixed.

  4. Remove excess air from the bag, seal it, and staple the bags together above the seal. Freeze.

Cooking instructions:

  1. Thaw.

  2. 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.

  3. Bake for 20 minutes.

  4. Remove the pan from the oven and toss the cauliflower and chickpeas in the sauce.
  5. Turn on the broiler and return the pan to the oven for 6  to 7 minutes, until the sauce has caramelized.