Middle Eastern · Moroccan
Harissa Chickpea Cauliflower Sheet Pan
A spicy vegan sheet-pan dinner with chickpeas, cauliflower, carrots, harissa, lemon, tahini, and herbs.
Prep12 min
Cook30 min
Total42 min
Serves4
The good part
This harissa chickpea cauliflower sheet pan is a low-effort vegan dinner with crisp edges and a creamy tahini finish.
Pan tip
Use two sheet pans if needed so the vegetables roast instead of steam.
Serving ideas
Serve with couscous, quinoa, rice, flatbread, or chopped cucumber salad.
Gather
Ingredients
- 1 cauliflower, florets
- 2 cans chickpeas, drained
- 3 carrots, sliced
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1/3 cup tahini
- Parsley, mint, and salt
- Cooked grains, optional
Make
Method
- 01Toss cauliflower, chickpeas, and carrots with harissa, olive oil, and salt.
- 02Roast at 425°F until browned and crisp at the edges.
- 03Whisk tahini, lemon, salt, and water into a sauce.
- 04Serve vegetables over grains if desired.
- 05Finish with tahini sauce, parsley, and mint.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.