Sheet Pan Cauliflower & Chickpeas with Garlic Cashew Cream
Roasted sheet pan veggies tossed with chickpeas and potatoes, served with a creamy miso coconut sauce. Easy cleanup, plant-based, and packed with flavor.
Ingredients
For the Sheet Pan Veggies
- 2 medium zucchini sliced into half-moons
- 2 medium potatoes or 2 medium sweet potatoes diced into 1-inch cubes
- 1 15 oz can chickpeas, drained and rinsed
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional, for heat
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- For the Miso Coconut Sauce
- ½ cup raw cashews soaked in hot water for 15–20 minutes, then drained
- ¾ cup coconut milk full fat or light, depending on preference
- 1 tablespoon white or yellow miso paste
- 1 tablespoon tomato paste
- 1 teaspoon Better Than Bouillon vegetable base
- 2 tablespoons nutritional yeast
- 1 –2 tablespoons water as needed, to thin sauce
- Pinch of chili flakes optional
For Serving
- 1 tablespoon sesame seeds optional, for garnish
- Fresh herbs like cilantro or parsley optional
- rice or noodles
Instructions
- Preheat the oven and line a baking sheet with parchment paper for easy cleanup.
- Prep the veggies: Toss zucchini, potatoes (or sweet potatoes), and chickpeas with olive oil or avocado oil, plus your favorite seasonings. Spread in an even layer.
- Roast until golden and tender, finishing under the broiler for crispy edges.
- Make the miso coconut sauce: Blend cashews, coconut milk, miso paste, tomato paste, Better Than Bouillon, nutritional yeast, and a pinch of chili flakes until smooth and creamy.
- Serve: Drizzle sauce generously over roasted veggies. Sprinkle sesame seeds on top for extra crunch. Serve with rice noodle or salad.