4.9 from 24 votes
Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas
Craving an easy weeknight dinner that's crispy, golden, and packed with cheesy deliciousness? This garlic parmesan cauliflower and chickpeas recipe is about to be your new go-to veggie comfort food—just 9 ingredients, one sheet pan, and zero fuss. Trust me, this one’s a keeper!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 215 kcal
Course:
Side Dish , Main Course
Cuisine:
Mediterranean , American
Ingredients
- 1 medium head cauliflower cut into bite-sized florets
- 2 oz cans chickpeas drained and pat dry, 425 g cans
- ¼ cup extra virgin olive oil 60 mL
- 1 tsp paprika
- ½ tsp each salt and pepper
- 4 cloves garlic minced
- ¼ cup grated Parmesan cheese
- ½ lemon zest and juice
- 2 Tbsp chopped Italian parsley
Instructions
- Prep: Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss together 1 medium head cauliflower (chopped), 2 15-oz cans chickpeas (drained and pat dry), ¼ cup extra virgin olive oil, 1 tsp paprika, ½ tsp each salt and pepper, and 4 cloves garlic (minced).
- Bake: Bake for 25 to 30 minutes, or until cauliflower is tender and chickpeas are crispy. Sprinkle ¼ cup grated parmesan cheese over the whole sheet and return to the oven for 5 minutes, or until cheese is a bit melty and golden brown.
- Serve: Top with the grated zest and juice from ½ lemon and 2 Tbsp chopped Italian parsley. Enjoy!
Cup of Yum
Notes
- Can I make this recipe vegan? Absolutely! Swap the parmesan for a vegan parmesan alternative or nutritional yeast to keep the cheesy flavor.
- vegan parmesan alternative
- nutritional yeast
- Can I use frozen cauliflower? Yes, but be sure to thaw and pat it dry before roasting. Extra moisture can prevent the cauliflower from crisping up properly.
- thaw and pat it dry
- Can I air-fry this recipe? Yes! Air fry at 375°F (190°C) for about 15 minutes, shaking the basket halfway. Add the parmesan in the last 2-3 minutes.
- 375°F (190°C) for about 15 minutes
- Storage: Let your roasted cauliflower and chickpeas cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 4 days. To bring back the crispiness, reheat leftovers in the oven or air fryer for 5-10 minutes.
- Freezing: Cauliflower can get a little soggy when frozen, but if you need to freeze leftovers, store them in a sealed container for up to 2 months. When you’re ready to eat, reheat straight from frozen!
Nutrition Information
Serving
1serving
Calories
215kcal
(11%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0g
Cholesterol
5mg
(2%)
Sodium
350mg
(15%)
Potassium
600mg
(17%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
300IU
(6%)
Vitamin C
60mg
(67%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 215
% Daily Value*
| Serving | 1serving | |
| Calories | 215kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 350mg | 15% |
| Potassium | 600mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 60mg | 67% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.