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In recent years, plant-based meals have gained immense popularity, not just among vegetarians and vegans, but also among health-conscious eaters looking to incorporate more vegetables into their diets. One standout recipe that beautifully showcases the deliciousness and versatility of plant-based cooking is the Crispy Sheet Pan Cauliflower & Chickpeas. This dish is not only easy to prepare but also packed with flavor, making it an excellent choice for a side dish or a hearty main course.

Crispy Sheet Pan Cauliflower and Chickpeas

Discover a delicious way to enjoy plant-based cooking with this Crispy Sheet Pan Cauliflower and Chickpeas recipe. Perfectly roasted to golden brown, this dish combines the hearty texture of chickpeas with tender cauliflower, all infused with flavorful spices. Easy to prepare and packed with nutrients, it makes for an impressive side or a satisfying main course. Garnish with fresh herbs and serve with grains or salads for a nutritious meal everyone will love.
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Ingredients
  

1 large head of cauliflower, cut into florets

1 can (15 oz) chickpeas, rinsed and drained

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon turmeric

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes (optional for heat)

Fresh parsley or cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that desired crispiness.

    Prepare the Vegetables: In a large mixing bowl, combine the cauliflower florets and the drained chickpeas.

      Seasoning Mix: In a separate small bowl, whisk together the olive oil, smoked paprika, cumin, garlic powder, onion powder, turmeric, salt, black pepper, and red pepper flakes (if using). This will create a flavorful spice blend.

        Combine: Pour the seasoning mixture over the cauliflower and chickpeas. Toss well until all pieces are evenly coated in the oil and spices.

          Line the Baking Sheet: Line a large sheet pan with parchment paper for easy cleanup. Spread the seasoned cauliflower and chickpeas in a single layer on the sheet pan, making sure there’s enough space between them for optimal roasting.

            Roasting: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, flipping halfway through. You want the cauliflower to be golden brown and the chickpeas to be crunchy.

              Final Touches: Once roasted, remove the sheet pan from the oven. Allow it to cool slightly, then garnish with freshly chopped parsley or cilantro.

                Serve: Serve your crispy cauliflower and chickpeas with lemon wedges on the side. Squeeze fresh lemon juice over the top for added brightness and flavor.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings