Why You’ll Love This Recipe
This recipe is everything you want in a meatless meal: it’s easy, nutritious, and full of flavor. The combination of crispy chickpeas and tender roasted cauliflower with a spicy-sweet glaze creates an addictive texture and taste. It’s naturally vegan, gluten-free, high in fiber and protein, and completely customizable with your favorite toppings or grains. With only one pan to clean, it’s ideal for busy weeknights or prepping ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cauliflower florets
- Canned chickpeas, drained and rinsed
- Olive oil
- Sriracha sauce
- Maple syrup or agave
- Soy sauce or tamari
- Garlic powder
- Smoked paprika
- Salt and black pepper
- Cooked rice, quinoa, or greens (for serving)
- Optional toppings: sliced green onions, sesame seeds, lime wedges, avocado
Directions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together olive oil, sriracha, maple syrup, soy sauce, garlic powder, paprika, salt, and pepper.
- Add the cauliflower florets and chickpeas to the bowl and toss until well coated.
- Spread the mixture evenly on the sheet pan in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and golden and the chickpeas are crispy.
- Serve warm over rice, quinoa, or greens, and top with optional garnishes like green onions, sesame seeds, or avocado.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and roasting time is 25–30 minutes. Total time: approximately 40 minutes.
Variations
- Milder version: Reduce the sriracha and add more maple syrup for a sweeter glaze.
- Extra crispy: Roast for 5 additional minutes or broil briefly at the end.
- Add veggies: Include bell peppers, red onion, or broccoli for more variety.
- Grain bowl: Serve over farro, couscous, or bulgur for a heartier option.
- Add protein: Top with a fried or soft-boiled egg, tofu, or tempeh for extra staying power.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat to keep the chickpeas crispy. Avoid microwaving if you want to maintain texture.
FAQs
Can I use frozen cauliflower?
Yes, but thaw and pat dry first to prevent sogginess during roasting.
Are canned chickpeas already cooked?
Yes, canned chickpeas are fully cooked—just rinse and drain before using.
How spicy is this dish?
It has medium heat. Adjust the amount of sriracha to match your spice preference.
Can I make it ahead of time?
Yes, it holds up well for meal prep. Reheat in the oven or skillet for best texture.
What if I don’t have sriracha?
Use another hot sauce or chili garlic sauce as a substitute.
Is this dish gluten-free?
Yes, just be sure to use tamari or a gluten-free soy sauce.
Can I add tofu to this meal?
Absolutely. Cube and toss tofu with the marinade and roast alongside the cauliflower and chickpeas.
Can I use air fryer instead of oven?
Yes, cook in batches at 375°F (190°C) for 15–20 minutes, shaking halfway through.
How do I make the chickpeas extra crispy?
Make sure they’re well-dried before roasting and spread them out in a single layer without crowding.
What can I serve this with?
Serve it over grains, in a wrap or pita, or on top of a salad with tahini or yogurt dressing.
Conclusion
Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal is a bold and nourishing recipe that makes plant-based eating exciting and easy. With its spicy-sweet glaze, crispy textures, and endless customization options, this one-pan wonder is sure to become a staple in your meal rotation. Whether you’re vegan, vegetarian, or just looking for a delicious way to eat more veggies, this recipe delivers on all fronts.
PrintSriracha Roasted Cauliflower and Chickpea Sheet Pan Meal
Sriracha Roasted Cauliflower and Chickpea Sheet Pan Meal is a bold, spicy-sweet, plant-based dinner featuring crispy chickpeas and caramelized cauliflower, all tossed in a flavorful sriracha glaze. Perfect for vegan meal prep or a satisfying one-pan dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 1 large head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp sriracha sauce (adjust to taste)
- 1 tbsp maple syrup or agave
- 1 tbsp soy sauce or tamari
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice, quinoa, or greens (for serving)
- Optional toppings: sliced green onions, sesame seeds, lime wedges, avocado
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, sriracha, maple syrup, soy sauce, garlic powder, smoked paprika, salt, and pepper.
- Add cauliflower florets and chickpeas to the bowl and toss until everything is well coated.
- Spread the mixture in a single layer on the sheet pan.
- Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and chickpeas are crispy.
- Serve warm over rice, quinoa, or greens, and top with optional garnishes like green onions, sesame seeds, or avocado.
Notes
- Reduce sriracha for a milder version or increase for extra heat.
- Pat chickpeas dry before roasting for crispier texture.
- Use tamari for a gluten-free version.
- Add tofu, tempeh, or a fried egg for extra protein.
- Leftovers reheat best in the oven or skillet to retain crispiness.
Nutrition
- Serving Size: 1/4 of recipe (without grains or toppings)
- Calories: 260
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
