CentMenu / Dinner · Lunch
Cauliflower chickpea potato tray bake
One oven tray brings together crisp chickpeas, cauliflower and golden potatoes.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) cauliflower
- 1.59 lb (720 g) cooked chickpeas
- 1.76 lb (800 g) potatoes
- 2¾ tbsp (40 ml) olive oil
- 1¾ tsp (4 g) smoked paprika
- 1½ tsp (3 g) ground cumin
- ½ tsp (3 g) salt
- 1 lemon
Let’s cook
Heat the oven to 425 °F (220 °C); cut 1.32 lb (600 g) cauliflower into small florets and peel and dice 1.76 lb (800 g) potatoes.
Drain, rinse and dry 1.59 lb (720 g) cooked chickpeas; toss with the vegetables, 2¾ tbsp (40 ml) olive oil, 1¾ tsp (4 g) smoked paprika, 1½ tsp (3 g) ground cumin and ½ tsp (3 g) salt.
Spread over sheet pans without crowding; roast for 35–40 minutes, turning halfway, until the potatoes are tender and golden.
Squeeze 1 lemon over the hot vegetables before serving.