Go Back Email Link
–+ servings
Bowl of vibrant turmeric cauliflower and chickpea sheet pan dinner with fresh herbs.

Turmeric Cauliflower and Chickpea (Healthy Sheet Pan Dinner)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 medium cauliflower about 1½ pound or 680 g
  • 1 pound (450 g) potatoes cut into wedges — or baby potatoes
  • 1 can chickpeas drained and rinsed — 15 oz / 400 g can
  • ½ cup (70 g) pitted olives
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice + zest of 1 lemon — zest first, then squeeze
  • 3 cloves garlic grated or minced
  • 1½ teaspoons turmeric
  • 1 teaspoon dried rosemary
  • ¾ teaspoon salt more or less to taste + black pepper
  • ¼ cup fresh parsley chopped

To serve

  • 1 cup (200 g) cooked quinoa swap with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken
  • ½ cup (120 g) Greek yogurt + more lemon to squeeze on top

  • Make the marinade: Heat the oven to 430°F (220°C). In a small bowl, whisk the 3 tablespoons olive oil, zest from 1 lemon, 3 tablespoons lemon juice, 3 cloves garlic (grated), 1½ teaspoons turmeric, 1 teaspoon dried rosemary, ¾ teaspoon salt, and pepper.
    Step one whisking turmeric marinade with garlic lemon rosemary in bowl.
  • Prep the veggies: Cut 1 medium cauliflower into florets. Slice 1 pound potatoes into thin, even wedges so they cook quickly. Rinse and drain 1 can chickpeas well. Add everything to a large baking sheet with ½ cup pitted olives. Pour the marinade on top and toss until all the veggies are coated.
    Step two tossing cauliflower potatoes chickpeas and olives with marinade on sheet pan.
  • Roast: Arrange on a single layer and bake for 25 to 30 minutes, or until the veggies are tender and golden around the edges.
    Step three roasted turmeric vegetables coming out of oven golden and tender.
  • Finish and serve: Add ¼ cup fresh parsley (chopped), a squeeze of lemon, and 1 cup cooked quinoa or another grain. Toss gently on the baking sheet. Serve in a bowl with a spoonful of Greek yogurt.
    Step four adding parsley lemon and quinoa to roasted vegetables on baking sheet and serving in a bowl.
Substitutions
  • Cauliflower → Broccoli, Romanesco, or a mix of both
  • Potatoes → Sweet potatoes or butternut squash
  • Chickpeas → White beans or lentils
  • Olives → Capers, sun-dried tomatoes, or chopped artichoke hearts
  • Olive Oil → Half olive oil + half vegetable broth
  • Lemon Juice + Zest → Red wine vinegar or apple cider vinegar
  • Garlic → Garlic powder or roasted garlic
  • Turmeric → Curry powder or a pinch of saffron
  • Rosemary → Thyme, oregano, or Italian herb mix
  • Quinoa (to serve) → Rotisserie chicken, farro, couscous, brown rice, or barley
  • Greek Yogurt (to serve) → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
  • Parsley + Lemon (to serve) → Cilantro, basil, or mint
 
Tips
  • Cut everything evenly so the veggies roast at the same pace.
  • Dry chickpeas thoroughly—any moisture blocks browning and crisp edges.
  • Use a large baking sheet to prevent overcrowding and get that caramelized goodness.
  • Toss veggies well in the marinade to coat every piece with flavor and turmeric color.
  • Taste and tweak the lemon at the end for a bright pop that lifts the warm spices.
  • Add fresh herbs after baking to keep their flavor vibrant and alive.
  • Serve with a contrasting texture like quinoa, farro, or orzo for a complete Mediterranean-style bowl.
  • Finish with yogurt or feta for a creamy, cooling contrast to the warm spices.
  • Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
QR Code linking back to recipe