Curry Roasted Cauliflower and Chickpea Sheet Pan

• 1 large head cauliflower, cut into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss cauliflower and chickpeas with olive oil, curry powder, cumin, garam masala, turmeric, chili powder, and salt.
3. 3 Spread the mixture evenly on a sheet pan.
4. 4 Roast for 25 minutes, flipping halfway through, until vegetables are tender and edges are crispy.
5. 5 Remove from oven and garnish with fresh cilantro.
6. 6 Serve hot.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add diced bell peppers or red onions for extra veggies.
• For a vegan option, ensure your curry powder and other spices are vegan-friendly.

Substitutions

• Substitute olive oil with avocado oil if preferred.
• Use curry paste instead of curry powder for a different flavor profile.

Pairings

• Pairs well with warm naan bread.
• Serve alongside a tangy mango chutney for added sweetness.

Nutrition

Tips

• For extra flavor, squeeze fresh lemon juice over the roasted vegetables before serving.
• Add a sprinkle of toasted coconut flakes for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed basmati rice and a side of cooling cucumber raita.
• Pair with a fresh green salad for a complete meal.

FAQ