Travel through cooking with this flavorful Indian Cauliflower and Chickpea Sheet Pan recipe! A simple chickpea and cauliflower sheet-pan meal is perfect for a weeknight dinner and meatless Mondays too. This vegetarian dish, while complex in flavor, thanks to korma curry paste, is not difficult to prepare, though. I find it is especially delicious topped with Greek yogurt.
The best part about this recipe is that it requires little hands-on time before it’s layered onto a sheet pan. Besides chopping the cauliflower and onions and draining the chickpeas, there is almost nothing else to do. Toss the cauliflower florets, chickpeas, and onions in korma curry paste. Transfer to a sheet pan and season with salt and black pepper. Add cherry tomatoes, lemon wedges, and cauliflower leaves. Roast until the cauliflower is tender and slightly charred. Dollop Greek yogurt over, sprinkle with coriander leaves and serve hot.
To make the Indian Cauliflower and Chickpea Sheet Pan, you will need the following ingredients:
Preheat the oven to 390 °F. Grease a large sheet pan.
In a large bowl, place ¼ cup korma curry paste and add cauliflower florets, drained chickpeas, and red onion wedges. Toss to combine.
Transfer to the prepared sheet pan and season with salt and pepper to taste and spread in an even layer.
Add lemon wedges, 130 grams of cherry tomatoes, and reserved cauliflower leaves.
Place the baking sheet in the oven and roast for 30 minutes or until the cauliflower is tender and starts to char.
Dollop the vegetables with ½ cup Greek yogurt and season with salt and black pepper if needed. Sprinkle with coriander leaves and serve hot.
This recipe for Indian Cauliflower and Chickpea Sheet Pan is a delicious vegetarian side or main dish. A hearty meal with almost zero effort! Let us know if you give this recipe a go, and please come back to leave a comment below.
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