Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal
User Reviews
4.8
Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal
Description
This recipe starts by roasting cauliflower florets and chickpeas tossed with olive oil, salt, and pepper at high heat to develop roasted edges and gentle crispness. While roasting, a sauce blending sriracha, coconut aminos, maple syrup, apple cider vinegar, fresh ginger, garlic, sesame oil, and chopped green onions is prepared to add layers of umami, sweetness, acidity, and heat.
After initial roasting, the cauliflower and chickpeas are tossed in the sauce then returned to the oven under the broiler to intensify caramelization and meld flavors. The dish is served warm over cooked brown rice or quinoa for a complete meal, garnished with extra green onions and chopped peanuts for freshness and crunch.
This recipe highlights the balance of spicy, sweet, and tangy notes in a convenient one-pan preparation featuring plant-forward ingredients.
Ingredients
- 1 cauliflower broken into florets, medium head
- 1 oz can chickpeas drained, rinsed and patted dry
- 1 ½ Tablespoons olive oil
- ¾ teaspoon salt sea salt
- ¾ teaspoon black pepper ground
- brown rice for serving (optional, or quinoa, cooked
Sriracha Sauce
- 2 Tablespoons sriracha
- 2 Tablespoons coconut aminos
- 1 Tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 2 teaspoon ginger minced, fresh
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 2 green onions chopped + extra for topping
- ¼ cup peanut chopped; extra for topping
Instructions
- Preheat oven to 450°F. Line a baking sheet with aluminum foil for easy clean up.
- Break your head of cauliflower into bite-size florets and save any large stems for another use. Add florets and chickpeas onto your prepared baking dish and toss with olive oil, sea salt and pepper.
- Place into preheated oven and bake for about 20 minutes.
- While cauliflower and chickpeas are roasting, make the Sriracha sauce by combining all ingredients in a small bowl.
- Once cauliflower and chickpeas have roasted for 20 minutes, remove from oven and toss with the sauce to coat. Increase oven temp to broil, add pan back to the oven and broil for about 6-7 minutes. Remove from oven and serve the dish warm over brown rice or quinoa (if using). Garnish each portion with extra scallions and crushed peanuts.
Notes
- This recipe originates from Terra's Kitchen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1/3 of recipe (without rice or toppings) | |
| Calories | 267kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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