Crispy Cauliflower Sheet Pan Dinner Easy and Tasty

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 piece yellow bell pepper, sliced
• 1 piece red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, yellow bell pepper, red onion, cherry tomatoes, and chickpeas.
3. Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with garlic powder, smoked paprika, ground cumin, salt, and pepper. Toss everything together until well-coated.
4. Spread the mixture evenly on a large sheet pan, ensuring that the cauliflower florets are facing up for optimal crispiness.
5. Bake in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even crisping. The cauliflower should be golden and crispy.
6. Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.