Sheet-Pan Smoky Tandoori Chickpeas with Roasted Cauliflower

Name: Sheet-Pan Smoky Tandoori Chickpeas with Roasted Cauliflower
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (about 600g), cut into florets; 400 g canned chickpeas, drained and rinsed; 3 tbsp plain yogurt; 2 tbsp vegetable oil; 1 tbsp tandoori masala spice mix; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp turmeric powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 lemon, cut into wedges; 2 tbsp chopped fresh cilantro (optional)

Roasted cauliflower and chickpeas coated in smoky tandoori spices deliver warm, charred notes and hearty texture in a simple one-pan meal.

Prep15 minCook35 minTotal50 minServes4Difficultyeasy

Method

How to make it

01
Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
02
In a large bowl, combine yogurt, vegetable oil, tandoori masala, smoked paprika, cumin, turmeric, garlic powder, salt, and black pepper until smooth.
03
Add cauliflower florets and chickpeas to the bowl and toss thoroughly to coat all pieces in the spice mixture.
04
Spread the coated cauliflower and chickpeas in a single layer on the prepared sheet pan, leaving space between pieces for even roasting.
05
Roast in the oven for 30-35 minutes, stirring once halfway through, until cauliflower edges are charred and tender and chickpeas are crispy on the outside.
06
Remove from oven and squeeze fresh lemon juice over the top. Garnish with chopped cilantro if using.
07
Serve warm as a main or side dish.

From the editor

Cooking tips

If tandoori masala is unavailable, substitute with a mix of garam masala and chili powder to maintain smoky warmth.
For extra crispness, spread chickpeas and cauliflower evenly and avoid overcrowding the sheet pan to allow air circulation.
Make ahead by mixing the spice yogurt marinade and coating the vegetables and chickpeas; refrigerate up to 2 hours before roasting.
Leftovers store well in an airtight container in the fridge for up to 3 days; reheat in a hot oven to restore crispness.

Published May 22, 2026