Sheet pan tandoori chickpeas and cauliflower
Cauliflower and chickpeas coated in a spiced yogurt marinade and roasted until charred at the edges, with cool yogurt and lemon on top, all the flavor of tandoori with one pan.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.59 a serving
- 400 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup plain Greek yogurt, divided
- 1 lemon, halved
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 head cauliflower, cut into florets
- 2 cans chickpeas, drained, rinsed and patted dry
- 1 red onion, cut into wedges
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- 2 tsp paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1¼ tsp salt
- 2 tbsp olive oil
Each serving has about 400 calories, 23 g protein, 52 g carbs and 13 g fat, and costs about $2.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Stir ½ cup of the yogurt with the juice of half the lemon, the garlic, ginger, garam masala, cumin, paprika, turmeric, cayenne, salt and oil in a big bowl.
Add the cauliflower, chickpeas and onion and until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread them on the pan in a single layer.
Dolly’s tip: Space is what gives you the charred edges. Use two pans if you need to.30 minutes, turning everything halfway, until the cauliflower is tender and in spots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 30 min
Squeeze the rest of the lemon over the pan, then serve with the rest of the yogurt and cilantro on top, with rice if you like.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
