This cauliflower and bean dish is a wonderful quick and easy vegan dinner for two! Cauliflower, tomatoes and chickpeas are seasoned with garlic, lime and coriander.
Sure, here’s a simple and tasty recipe for Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans:
- 1 head of cauliflower, cut into bite-sized florets
- 1 pint cherry tomatoes
- 1 can garbanzo beans (also known as chickpeas), drained and rinsed
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cauliflower florets, cherry tomatoes, and garbanzo beans.
- In a small bowl, whisk together the minced garlic, olive oil, cumin, paprika, salt, and black pepper.
- Pour the garlic and spice mixture over the vegetables, and toss until everything is evenly coated.
- Spread the vegetable mixture out in a single layer on a large sheet pan.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until the cauliflower is tender and lightly browned.
- Serve the roasted vegetables hot, garnished with fresh chopped parsley if desired.
Enjoy your delicious and easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans!