Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans
This vegan sheet pan meal is easy, healthy, and full of flavor.Roasted cauliflower becomes tender and golden.Tomatoes add juiciness while garbanzo beans provide protein.A perfect one-pan dish with minimal cleanup and maximum nutrition.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1½ cups cherry tomatoes (whole or halved)
- 1 can (400 g) garbanzo beans (chickpeas), drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Salt to taste
- 1 teaspoon dried oregano or thyme
Instructions
- Preheat the oven to 200°C (400°F).
- Line a large sheet pan with parchment paper.
- Add cauliflower florets, tomatoes, and garbanzo beans to the pan.
- Drizzle with olive oil and sprinkle all seasonings evenly.
- Toss well to coat all ingredients.
- Garnish with fresh herbs and serve warm.
Notes
- Dry the garbanzo beans well for extra crispiness.
- Cut cauliflower evenly to ensure uniform roasting.
- Adjust spices to suit your taste.
- Cherry tomatoes may burst slightly—this adds flavour.
- Leftovers keep well in the refrigerator for up to 3 days.