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Roasted sriracha cauliflower and chickpeas on a parchment-lined sheet pan garnished with green onions

Sriracha Cauliflower and Chickpea Sheet Pan Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into bite-sized florets
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp olive oil
  • 2 tbsp sriracha sauce
  • 1 tbsp soy sauce
  • 1 tbsp hone y
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp sal t
  • 0.25 tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together olive oil, sriracha, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
  3. Add cauliflower florets and dried chickpeas to the bowl and toss until evenly coated with the sauce.
  4. Spread the mixture in a single layer on the prepared baking sheet, ensuring no overcrowding.
  5. Roast for 25 to 30 minutes, tossing halfway through, until cauliflower is tender and chickpeas are slightly crispy.
  6. Remove from oven and serve immediately, optionally garnished with fresh cilantro or green onions.