A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.
Loved it! Tasted great and made a quick, healthy weeknight dinner. I did make a few changes based on the ingredients I had,and my oven. I baked it at 425 because my gas oven runs hot. I used lemon wedges instead of lime, and sliced scallions (greens only) instead of cilantro. I added some fresh broccoli florets and before baking topped it all with sliced sweet Italian chicken sausage. Before the last 5 minutes of baking, I sprinkled on some parmesan cheese.
Read MoreThis dish was hearty, however it was not to my taste. It had some good crispness and flavor but the chick pea’s we’re a lil dry and chewy. I would still recommend it and may make it again with a few tweaks.
Read MoreLoved it! Tasted great and made a quick, healthy weeknight dinner. I did make a few changes based on the ingredients I had,and my oven. I baked it at 425 because my gas oven runs hot. I used lemon wedges instead of lime, and sliced scallions (greens only) instead of cilantro. I added some fresh broccoli florets and before baking topped it all with sliced sweet Italian chicken sausage. Before the last 5 minutes of baking, I sprinkled on some parmesan cheese.
This was excellent! I am not Vegan so this was a side dish for me and it works great for that too. I've never been a huge fan of "raw" garbanzo's on their own like in salads but roasted like this and paired with roasted cauliflower and I couldn't get enough. This also plates nicely and has an elegant look to it making it perfect to serve to company yet simple enough to make for your every day average meal.
This turned out excellent! Awesome idea. I actually worked with what I had. I didn't have limes or cilantro (unfortunately) so instead, I put the Cauli, Beans, Cherry Tomatoes & also some halved Brussels Sprouts into a large bowl. I tossed them with some olive oil, dry white wine, balsamic Vinegar, Sea Salt, Pepper, Rosemary and minced garlic. This turned out so delicious and the outside of the brussels were caramelized. I drizzled some more balsamic over the top when it came out of the oven and a bit more rosemary. I will definitely be making this again!
Great dish! I like it over brown rice or barley with a little crumbled feta on top. It's also good as a side dish. I enjoyed the leftovers the next day.
Added a sprinkling of curry powder and about a teaspoon of cumin seeds. Squeezed Mexican lime juice all over. I served it over Israeli couscous. It is a bit flavorless as written. You have to toss it a few times while roasting.
This was very good and my family enjoyed it. I added a whole sweet onion to the recipe and also used garlic olive oil. I may add some avocado on top (after roasting) next time.
Very east and very good! I took the sheet out a little early, drizzled with truffle oil and then cooked another ten minutes. Perfect finishing touch.
LOVED this recipe. We made it 2 nights in a row. I'm going to try some of the other suggestions and cook chicken sausage on top next time too for a whole meal. Thanks for sharing!
So simple and so good! I had to make changes based on what I had (or rather didn't have - like a lime and cilantro). So I made it "Italian style" with a lemon, extra garlic, and 1/4 tsp mixed Italian seasoning with the salt and pepper. Roasted for 30 min to get that caramelization (stirred twice). Then topped with 1/4 c shredded parmesan cheese. It's a very versatile recipe, and I'm excited to try both the original flavors, as well as other flavor combos in the future. So tasty, super easy, clean-up was a breeze, and a filling meal without feeling heavy.
We are not vegans but my husband and I love this recipe. We did cut the tomatoes in half because they stay too hot, too long, if I don't. Love it.
It was pretty quick and easy. We loved it. It is very light though. As a main course, it barely made two adult servings.
I have made it several times for my vegan daughter with NO changes. Today I added an additional cauliflower head, an extra cup of tomatoes, 3 additional limes and 1 lb of riced cauliflower to be able to spread it out for a few meals. She liked it better with the changes. This is a new favorite and very easy and quick to make.
Loved the flavors. I added a touch of vinagrette dressing. Other than that the coliflower tasted delicious.
My vegan guests loved it...and as for a non vegan I found it pretty good also.
This is so very easy to make and just fantastic. I squeezed the lime over the veggies after it was all baked. Made a perfect main course for me, but would make a great side dish as well. My husband is not vegan so he put cheddar cheese and sriracha on top. He loved it!
This is a wonderful recipe as a meal or as a side dish. I made this just the way it said (except I added extra garlic). The flavors blend into an enticing aromatic combination that even made my husband say, "Mmmm!" (He criticizes me for saying that) He wants to try it again with fish. I'm quite willing.
Well this was pretty easy quick healthy and I made wraps with it later. Taste improved the next day too. Woot woot!
Excellent! will definitely make again. I had a big head of cauliflower so I doubled the olive oil. I squeezed the lime juice into the olive oil mixture as well. Keep an eye on the chick peas so they don't dry out.
I added grated parmigiano reggiano to the xvoo mix and used red pepper flakes instead of ground black pepper: boom!
I just skipped the cooking spray and halved the salt. Making sure I used all organic ingredients because they taste so much better. And who wants to eat pesticides anyway!
This dish was hearty, however it was not to my taste. It had some good crispness and flavor but the chick pea’s we’re a lil dry and chewy. I would still recommend it and may make it again with a few tweaks.
Did not have any cherry tomatoes, so I used cut up Romas. Husband even said it's a keeper.
Quick and tasty!??
Loved it, my husband and I are not vegan but we both absolutely love this dish. Cannot wait for my daughters visit, who is vegan, to make it for her. I am always looking for good vegan recipes when she visits. Thanks!!!
We loved it as written. One lime was just right. My son and I served it over barley and sprinkled garlic powder on it at the table. Very satisfying! Looking forward to having this again next week.
We liked this healthy recipe! Used it as a side but would have been a good vegan one dish meal. Added mushrooms and broccoli because I had it
This is a keeper in the rotation! I increased the olive oil so that everything was coated thoroughly and used 2 cans of chickpeas instead of just one. I added additional seasonings, including cumin. Layering various seasonings made this dish perfect. I cooked for 35 minutes on 440 degrees (because I was concerned the chickpeas would dry out), and increased the temperature to 450 for the last 15 minutes. This dish is a winner in my kitchen.
Very light and refreshing. I was multi-tasking so I accidentally put the last bit of cilantro in with the mix, not wanting to ruin the bake I threw it out and made as written minus the cilantro. I will pick up another bunch today for the leftovers. I loved it and will make this regularly. The chickpeas are a little dry but didn't take away from the dish to me. Next time I will toss them in a little extra evoo before adding to the mixture
This was great, nice healthy choice. Added some shakes of balsamic vinegar when tossing together. Thanks for sharing
This was better than I thought it would be. I will admit to having added some cumin and some Montreal Steak Seasoning, and I didn't measure the oil, just added until there was enough to coat everything. Served over Israeli couscous like another reviewer suggested. We both loved it, and we're not vegans. Keeper.
This was delicious! I added a red onion and slightly increased the amount of cilantro, salt and olive oil. The blend of flavors was perfect.
It's a hit. I did not have small tomatoes so I introduced Red Bell Peppers for another flavor as well as the color. Do not over roast as this will make the garbanzo beans tough. Even more flavorful if you have time to marinate the veggies all together in the olive oil before roasting>
Was so looking forward to this dish, all my favorites ingredients. I followed the recipe exactly as I do every recipe for the first time. It was a horrible mush. I have always loved almost every recipe I have tried, this was the first failure.
Something different for us. I probably wouldn't add the tomatoes next time.
This was delicious! I didn't have tomatoes, but substituted sun dried tomatoes. They got a little charred, so next time I'd add them half way through. I also thrhew in a handful of walnut halves and tossed them with the veggies in the olive oil. Served over brown rice and topped with Yum Yum sauce. Will make again!!
Everyone loved this dish! A couple changes; added a few TB honey to help it carmelize and some Mrs. Dash seasoning (purple cap). I could easily serve this as a main dish with a salad. Thanks for the recipe!
Added a bit of Avocado Citrus dressing to the seasonings before tossing with cauliflower, tomatoes and butter beans on the sheet in lieu of lime wedges and garbanzo beans. Substituted quartered Campari tomatoes for the cherry tomatoes. But it was so yummy....
I didn't have any lime or fresh cilantro (coriander), so I drizzled some lime balsamic over the roasted veg once they were roasted. I roasted them with a bit of ground coriander. Turned out very yummy indeed, but I'm still keen to try the original recipe here.
Yes, I will make this again. It was yummy. I did use a little more oil because I used more cauliflower.
My wife loved it. Very easy prep and roasting. I substituted cannelini beans, that is all I had at the time.
I did add parmesan cheese last 10 minutes and increased cooking time to 1 hour at 425. Not being a fan of cilantro may try basil next time.. Very nice side dish or light meal
Great. Makes a healthy, filling main dish. I used a pre-cut bag of cauliflower broccoli mix which was more than 4 cups. I also used grill seasoning in place of the salt and pepper and 2T oil. No cilantro on hand and can't say we missed it.
I put this over a quinoa-mixed grain and it was tasty enough that I could eat it, but somehow it just didn't spark my taste buds. I might make it again with some of the changes other reviewers mentioned, but it's not a dish I will crave.
Outstanding! I added some red onion and then squeezed the limes over it before serving. Flavorful and healthy! Thank you for this delicious recipe!
Really great flavor! I took other reviewers advice and cut the salt in half, which was perfect. Also, I used an extra lime and put a little over the top of the dish before baking.
The dish was easy, fast and delicious. I forgot the cilantro and am anxious to try again with ALL of the ingredients.
Delicious! The only thing I think I would change for next time is to add lime juice as part of the olive oil mix.
I used as a side dish for pesto feta turkey burgers. My husband commented that it was a great combo. I did not read the reviews for some reason, so next time I will add a sweet onion. We loved this dish! Will definitely be making it often!
I had a huge head of cauliflower that I had to use up and wanted a meatless meal for a change, this filled the bill and it filled us up. very tasty!
YES! Will absolutely make again. Some of the chickpeas got a little over roasted and crunchy but tasted great and the added crunch was surprisingly good. My photo has a lot of cilantro on top. Probably didn't need that much but we love cilantro. So good! Thanks :-)
I really enjoyed this mix! I roasted at 425F because 450F would be much too hot in my gas oven. I'd suggest throwing the tomatoes in during the last 5-7 minutes. Putting them in at the beginning completely turns them to mush. I liked the hint of lime and cilantro. Next time I'd use more cilantro as 1 tbsp isn't very much for a full sheet pan. For more lime flavor, you could squeeze the juice from a couple wedges into the veggies. This makes 2 large portions that are very filling. I'll make this again!
I did as another user suggested, used lemons instead of limes, green onions instead of cilantro, added broccoli and Italian chicken sausage. Since I added the broccoli ( and others said dish was a little bland) I added a dash of Italian dressing ( instead of more olive oil) and increased the salt and pepper just a Little was done in 20 minutes came out perfect!
This was so interesting! Followed the directions, but not to a 'T' as I didn't really measure. Just used a head of the smallest cauliflower I could find since I was making it for 2, a pack of cherry tomatoes with said can of Garbonzo beans. The rest I did to taste. Especially because I couldn't believe you could coat everything with just ONE tablespoon of olive oil. I probably used at least 4 and glad I did otherwise it would have been too dry. Next time I'll add more tomatoes as it's nice and refreshing with a bite of cauliflower. But it all worked well together and I had two big helpings. I was pleasantly surprised. Would be great for summer if you didn't have to cook it in the oven! LOL. Hoping my husband likes it as he's working late. This doesn't seem like a dish that would stay well for leftovers though but I'll see tomorrow...
Tried it as written, did not care for it. Won't be making it again, sorry.
This was simple and delicious! I tripled the recipe and added some hot peppers. The garlic to salt oil dressing was perfect! I actually added a little more salt to the finished dish. Served this with some brown rice to fill the men.
