Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas Recipe
This Crispy Sheet Pan Garlic Parmesan Cauliflower and Chickpeas recipe is a delightful and flavorful dish perfect for a satisfying meal or a tasty side. The cauliflower and chickpeas are roasted to perfection with garlic, olive oil, and a sprinkle of Parmesan cheese for a crispy and savory finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
Chickpeas:
- 2 15-oz cans chickpeas, drained and pat dry
Seasoning:
- ¼ cup extra virgin olive oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 4 cloves garlic, minced
Finishing Touches:
- ¼ cup grated parmesan cheese
- ½ lemon, zest and juice
- 2 Tbsp chopped Italian parsley
Instructions
- Preheat: Preheat oven to 425°F (218°C).
- Bake: Bake for 25-30 minutes until cauliflower is tender and chickpeas are crispy. Sprinkle parmesan over the sheet and bake for an additional 5 minutes.
- Serve: Top with lemon zest, lemon juice, and parsley. Enjoy!
On a rimmed baking sheet, toss together cauliflower, chickpeas, olive oil, paprika, salt, pepper, and garlic.
Notes
- For a vegan option, use vegan parmesan or nutritional yeast.
- If using frozen cauliflower, ensure it is thawed and dried before roasting.
- To air-fry, cook at 375°F (190°C) for 15 minutes, adding parmesan in the last few minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for crunchiness.
- Freeze leftovers in a sealed container for up to 2 months. Reheat from frozen when ready to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg
