Craving a nourishing, fuss-free dinner that’s both comforting and deeply satisfying? This Sheet Pan Cauliflower & Chickpeas with Garlic Cashew Cream is your answer.
Roasted to crispy perfection, cauliflower florets and chickpeas are tossed in warming spices, paired with bell peppers for a pop of sweetness and crunch. The real magic, though, is in the garlic cashew cream—rich, velvety, and laced with lemon and agave to bring every bite to life.
Perfect for busy weeknights, this dish is naturally vegan, gluten-free, and protein-rich. It’s the kind of meal that looks simple, but surprises you with layers of flavor in every bite.
Ingredients
For the Roasted Veggies
- Cauliflower Florets – Tender yet crisp when roasted, they soak up all the seasoning like a sponge.
- Canned Chickpeas (Drained & Rinsed) – A fiber-packed legume that crisps up beautifully in the oven.
- Bell Peppers – Choose a mix of red, yellow, or orange for color and natural sweetness.
- Spice Mix – Think cumin, smoked paprika, turmeric, and black pepper to add warmth and depth.
- Pink Salt – Enhances the flavors while adding trace minerals.
For the Garlic Cashew Cream
- Raw Cashews (Soaked) – The base of your luscious, creamy sauce.
- Fresh Garlic Cloves – Brings that punchy, savory depth.
- Fresh Lemon Juice – Adds brightness and balances the richness.
- Agave Syrup – A touch of sweetness to round out the flavors.
- Seasonings – Salt, pepper, and a pinch of chili flakes if you like heat.
Instructions: How to Make Sheet Pan Cauliflower & Chickpeas
Step 1: Prep the Veggies
- Preheat your oven to a moderate-high setting.
- Cut cauliflower into medium-sized florets.
- Slice bell peppers into strips.
- Rinse and drain the chickpeas thoroughly, patting them dry with a paper towel.
Step 2: Season Everything
- In a large mixing bowl, toss the cauliflower, chickpeas, and bell peppers with olive oil.
- Sprinkle over the spice mix and pink salt, coating evenly.
Step 3: Roast
- Spread the mixture in a single layer on a sheet pan lined with parchment paper.
- Roast until golden brown and crispy—usually 25 to 30 minutes—flipping halfway through.
Step 4: Make the Garlic Cashew Cream
- While the veggies roast, blend soaked cashews, garlic, lemon juice, agave, and seasonings until smooth and creamy.
- Add water a little at a time until you reach your desired sauce consistency.
Step 5: Assemble and Serve
- Drizzle the roasted veggies with garlic cashew cream just before serving.
- Garnish with fresh herbs or a squeeze of lemon for extra zing.
served with Blackbean Quinoa!
Top Tip
Soak the cashews in hot water for at least 20 minutes before blending. This ensures a silky smooth sauce without the need for a high-powered blender.
Hint
If your chickpeas aren’t crisping up, they may be too wet. Make sure to dry them thoroughly after rinsing!
Variations
- Spicy Lovers: Add cayenne or red chili flakes to the spice mix.
- Fresh Herbs: Toss in fresh cilantro or parsley after roasting for a vibrant finish.
- Roasted Onion: Add slices of red onion to the tray for extra sweetness and depth.
Substitutions
- No Cashews? Use sunflower seeds or silken tofu as a nut-free alternative.
- No Agave? Try maple syrup or a date for a touch of natural sweetness.
- Bell Peppers Substitute: Use zucchini or carrots for a similar texture with a twist.
FAQs
Can I use frozen cauliflower?
Yes, but make sure to thaw and pat it dry well. Otherwise, it might steam instead of roast.
How long does the garlic cashew cream last?
Stored in an airtight container in the fridge, it lasts up to 5 days.
Is this dish good for meal prep?
Absolutely. Store the roasted veggies and sauce separately and combine just before eating.
Can I use a different bean instead of chickpeas?
Sure! White beans or black beans can be used, though they may not crisp up as much.
Is this recipe kid-friendly?
Yes! The flavors are warm and mellow—just skip any extra chili if you're cooking for little ones.
Can I make this oil-free?
Yes, just roast the veggies on parchment paper and use a splash of lemon juice for flavor instead of oil.
Your Turn
This Sheet Pan Cauliflower & Chickpeas with Garlic Cashew Cream is more than just a meal—it’s a delicious celebration of plant-based cooking. From the spice-kissed veggies to the creamy, garlicky drizzle, every element works together for a deeply satisfying experience. It’s healthy, hearty, and endlessly customizable.
Sheet Pan Cauliflower & Chickpeas with Garlic Cashew Cream
Ingredients
For the Roasted Cauliflower & Chickpeas
- 1 medium head of cauliflower cut into florets
- 1 can 15 oz chickpeas, drained and rinsed
- 2 medium bell peppers sliced (red, yellow, or orange)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¾ teaspoon pink Himalayan salt
For the Garlic Cashew Cream
- 1 cup raw cashews soaked in hot water for 20–30 minutes
- 1 garlic cloves peeled
- 3 tablespoons fresh lemon juice
- 1 tablespoon agave syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water more or less, to desired consistency
Instructions
Step 1: Prep the Vegetables and Chickpeas
- Preheat your oven to 400°F (200°C). Cut one medium head of cauliflower into bite-sized florets and slice two bell peppers into strips. Drain and rinse one 15 oz can of chickpeas, then pat them dry thoroughly with a clean towel to ensure they crisp up during roasting.
Step 2: Season and Toss
- Place the cauliflower, chickpeas, and bell peppers in a large mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon turmeric, ¼ teaspoon black pepper, and ¾ teaspoon pink Himalayan salt. Toss everything together until the vegetables and chickpeas are evenly coated with the spices.
Step 3: Roast Until Crispy
- Spread the seasoned mixture in a single layer on a parchment-lined sheet pan. Roast in the preheated oven for 25–30 minutes, flipping everything halfway through. The vegetables should be tender with crispy, golden edges, and the chickpeas should have a crunchy exterior.
Step 4: Make the Garlic Cashew Cream
- While the vegetables are roasting, blend 1 cup soaked raw cashews (soaked in hot water for 20–30 minutes) with 2 garlic cloves, 3 tablespoons lemon juice, 1 tablespoon agave syrup, ½ teaspoon salt, ¼ teaspoon black pepper, and about ½ cup water. Blend until silky smooth. Add more water for a thinner consistency if desired.
Step 5: Assemble and Serve
- Once roasted, transfer the cauliflower, chickpeas, and bell peppers to a serving dish. Drizzle generously with the garlic cashew cream. Optionally, garnish with fresh parsley, a sprinkle of chili flakes, or a squeeze of lemon juice for an extra layer of flavor. Serve warm and enjoy this hearty, plant-based sheet pan delight!
