Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas

Garlic parmesan cauliflower and chickpeas on a platter.

4.80 from 10 ratings

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 Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: garlic parmesan cauliflower and chickpeas

Diet: Gluten-Free, Vegetarian

Occasion: Christmas, Thanksgiving, Valentine's Day

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 medium head cauliflower cut into bite-sized florets
2 15-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!

Video

Notes

Can I make this recipe vegan? Absolutely! Swap the parmesan for a vegan parmesan alternative or nutritional yeast to keep the cheesy flavor.

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.

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.

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