Whole Cauliflower Sheet Pan Dinner (so easy and simple!)
The beauty of this sheet pan dinner is in its simplicity. A full vegan meal comes together with three main ingredients that you dry rub with spices and slow roast in the oven together.
Servings: 4 (2-4)
Calories: 308kcal
Equipment
- 1 sheet pan
- 1 masher if desired, or food processor (if mashing sw. pot/chickpeas)
Ingredients
- 1 head of cauliflower medium (2.5lbs w/leaves)
- 2 sweet potatoes medium/any variety
- 1 can chick peas drained/rinsed
- 1/4 cup olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp ground caraway optional
- 1 tbsp garlic powder
- 2 tsp ground pepper to taste
- 1 tsp sea salt to taste
Optional Toppings
- 1/2 cup yogurt greek or regular, full or non-fat
- 1/2 lemon zest and juice
- 4 green onions
- 1/4 cup cilantro chopped (or parsley, dill)
Instructions
- Preheat the oven to 375 and add small pan of water to lower rack (to help steam cauliflower).
- Line baking sheet with parchment paper (or foil)
- Rinse 1 head of cauliflower and trim center bottom of head as needed so that it lays flat, stem side down. Other than that, no trimming is needed, unless you prefer. Place in center of sheet pan, rub with tbsp of the 1/4 cup olive oil, 1 tsp sea salt and 2 tsp ground pepper, but add to taste. As soon as oven is preheated, cook for 30 min while you continue to prep the rest of the recipe.
- Wash 2 sweet potatoes and cut into large chunks (suitable for up to 60 min roasting)
- Open can of 1 can chick peas, drain and rinse. Place on paper towel and cover to rest and dry further for a few minutes.
- Mix the 5 spices together- 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp smoked paprika, 1 tbsp ground caraway, 1 tbsp garlic powder. This forms your harissa style seasoning.
- Mix half the spice mix with the sweet potatoes and chickpeas in a bowl and drizzle with 1 tbsp oil. Toss to coat.
- After 30 min, remove cauliflower and pan of water from oven. Sprinkle/press half of the spice mix on the cauliflower. Lightly drizzle another tbsp or so of olive oil over the top of the cauliflower. Add the spiced sweet potatoes and chickpeas to the pan around the cauliflower and return to oven for about 1 hour, until a knife or skewer can pierce through center of cauliflower and veggies are tender. Chickpeas will be slightly crispy.
- Remove from oven, and choose 1 of 3 ways to serve:1. Serve it as is, out of the oven with the optional toppings (super fast oven-to-table method!). Cut the cauliflower into quarters for four servings.2. Mash the sweet potatoes before serving. I then spread the mash on a serving platter, set the whole cauliflower on top, and sprinkle the crispy chickpeas around. Toppings are done after serving. (this option is shown in photo at the top of post)3. Mash the sweet potatoes and some or all of the chickpeas as well. I have done this also, for a quick prep, but found I like at least some of the chickpeas held aside to eat on top for that crispy crunch.
- If desired, add juice 1/2 lemon to 1/2 cup yogurt and drizzle on top of finished sheet pan dinner, along with with 4 green onions, sliced, 1/4 cup cilantro, chopped, and some lemon zest before serving.
Nutrition
Calories: 308kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 709mg | Potassium: 1056mg | Fiber: 9g | Sugar: 10g | Vitamin C: 83mg | Calcium: 159mg | Iron: 4mg | Magnesium: 77mg