This simple sheet pan meal features blackened roasted cauliflower paired with crispy chickpeas and a tangy buffalo tahini sauce. It's great for weeknights and requires just 15 minutes of active time to make!
We're keeping things simple and budget-friendly with this sheet pan meal! All you have to do is chop up a few veggies and toss them with a handful of seasonings, then roast until blackened.
Serve over rice with a hearty drizzle of buffalo tahini sauce, which is tangy, spicy, and nutty. This is the recipe to make if you want to get your veggies in without sacrificing time or flavor!
The cauliflower and seasonings in this recipe are similar to this Blackened Roasted Cauliflower, which is my number one favorite way to cook cauliflower. Check that out if you have an abundance of cauliflower to use up.
Ingredients
- Cauliflower: Slice the cauliflower florets into roughly similar sizes. When florets are oversized, I like to slice them through the center of each floret so that they lay flush with the sheet pan, creating a crisp golden edge.
- Chickpeas: For crispy chickpeas, I recommend roasting 10 minutes longer than the cauliflower and pepper. If you don't need the chickpeas to be ultra-crisp, you can roast everything for the same length of time.
- Pepper and onion: This adds a touch of sweetness to an otherwise smoky/savory dinner.
- Buffalo tahini: Made with tahini, hot sauce (I prefer and recommend Cholula, but feel free to use whatever you have on hand), lemon juice, and a touch of honey. No tahini? Use an equal amount of mayo for a different style of sauce that still works well with the veggies.
- Parsley: Optional, but adds a touch of freshness and color.
Buy tahini just for this recipe and not sure what to do with it? Check out my Lemon Tahini Dressing, Herby Tahini Pasta, or Tahini White Bean Salad.
Cassidy's tips
- Serve over rice, quinoa, farro, or whatever grain you like.
- For extra protein, add Salt & Pepper Tofu or add a fried egg on top. The fried egg is my go-to on veggie bowls like this.
Leftovers as fried rice
Turn leftovers into kimchi fried rice! Seriously, I liked leftovers so much this way that I considered changing the recipe to just be for the fried rice. Instead, consider this a two-recipes-in-one situation.
You can do this in individual servings in a smaller skillet or all at once in a wok. Heat a skillet over medium-high and drizzle with a fair amount of oil, 1-2 tablespoons.
Add the leftover veggies and rice at the same time, along with as much kimchi as you like. For a single serving I usually do about ½ cup. I also add a healthy drizzle of the buffalo tahini sauce at the sam time as everything else.
Stir-fry until the rice is golden.
More sheet pan meal ideas
Recipe
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Roasted Cauliflower and Chickpeas with Buffalo Tahini
Ingredients
For the sheet pan
- 4 cups cooked rice 2 cups uncooked; see note #1
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt adjust to taste
- 3 tablespoons neutral oil such as canola or avocado
- 2 15 ounce cans chickpeas
- 1 large cauliflower
- 1 medium red bell pepper
- 1 small sweet yellow onion
- freshly chopped parsley for serving
For the buffalo tahini
- ¼ cup hot sauce I love Cholula; see note #2
- ¼ cup tahini stir well
- 2 tablespoons lemon juice from 1 lemon
- 1-2 teaspoons honey
- pinch of salt
- water as needed
Instructions
- Preheat the oven to 400F. Start cooking rice either in a rice cooker or on the stove. See notes for tips.
- In a small bowl, whisk together the seasonings: chili powder, garlic powder, onion powder, smoked paprika, sweet paprika, salt. In large mixing bowl, whisk together 1 tablespoon of the oil with half of the seasonings.
- Drain and rinse the chickpeas and pat dry with a towel. Transfer to the bowl with the spices, tossing to coat.
- Transfer the chickpeas to a large sheet pan. Roast at 400F for just 10 minutes. I like to give the chickpeas a head start to crisp up since the pan is very full in this recipe.
- Meanwhile, prep the cauliflower by slicing it into florets. Cut any large florets in half, as needed, for more uniform pieces. Slice the red pepper into 1-inch pieces and slice the onion into ½-inch strips.
- In the same mixing bowl, whisk together the remaining 2 tablespoons of oil and spices. Toss the veggies in the spiced oil.
- Add the veggies to the sheet pan with the chickpeas, spreading everything into a single layer. Return to the oven to roast until the cauliflower is tender and the peppers and onions are blackening in places, about 25-30 minutes. It may take longer if the florets are very large. Remove from the oven and stir at the 15 minute mark.
- Meanwhile, make the sauce. In a bowl, whisk together the hot sauce, tahini, lemon juice, 1 teaspoon of the honey, and a pinch of salt. Add water 1 tablespoon at a time, as needed, until it reaches a drizzle-able consistency. Taste for honey, adding the remaining 1 teaspoon as needed.
- Serve the vegetables over rice with a hearty drizzle of buffalo tahini. Garnish with fresh chopped parsley. Enjoy!
Notes
- Rice: I cook white (basmati) rice in my Instant Pot. I do an equal amount of well-rinsed rice to water, cook on high pressure for 4 minutes, let pressure release naturally for 4 minutes, then release pressure manually. Fluff the rice then return the lid and let it sit until the rest of the meal is ready. For stovetop rice, increase to 1.5 cups water for every 1 cup rice and simmer, covered, for 15-20 minutes.
- Hot sauce: Cholula is my go-to "everything" hot sauce. Valentina, Tapatio, and Frank's are all good swaps for buffalo sauce.
- Tahini sauce: If you don't have tahini on hand, an easy swap is just to use an equal amount of mayonnaise. It changes the sauce slightly (less nutty, a little creamier) but it's still good.
- If you don't care about crispy chickpeas, you can add everything to the sheet pan at the same time.
- Nutrition calculations are an estimation and will vary based on ingredients used. I typically grab low sodium canned chickpeas or cook them from dry, which is an easy way to cut on sodium in this recipe.
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