Cauliflower has been having a moment, and for good reason. It truly is a versatile vegetable that can basically fit into any type of recipe. However, my problem with most cauliflower based recipes is that they lack protein and do not keep me full very long. This Hot Honey Sticky Cauliflower and Chickpeas recipe is perfect when you want a cauliflower based dish with substance.
The chickpeas add plant protein and extra fiber. Plus they crisp up nicely on the sheet pan with the cauliflower and add texture to the dish.
This cauliflower and chickpea recipe is
- High in protein
- Made on a sheet pan
- Easy to make
- Packed with fiber
What do I need to make this recipe?
- hot sauce
- maple syrup
- soy sauce
- rice wine vinegar
- hot sauce
- arrowroot powder or cornstarch
How do I store the leftovers?
Store the leftovers in a sealed container in your refrigerator for 2-3 days.
What can I substitute in this recipe?
- Rice wine vinegar can be subbed with apple cider vinegar or another neutral tasting vinegar
- Arrowroot powder or starch can be subbed with cornstarch
- Maple syrup can be subbed with honey
- Hot sauce could be subbed with sriracha
Other yummy plant based dinners to try
- Roasted tomato and white bean stew
- Sticky tofu stir fry with vegan teriyaki sauce
- Vegan red lentil curry
If you try this Hot Honey Sticky Cauliflower and Chickpeas recipe please leave me a rating and review, this is the best way to support me!
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Hot Honey Sticky Cauliflower and Chickpeas
This Hot Honey Sticky Cauliflower and Chickpeas is a delicious vegan dinner recipe.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: dinner
- Method: oven
This makes 2-3 servings
Cauliflower and Chickpeas
- 1 head cauliflower - cut into small florets
- 1 can chickpeas - drained
- salt/pepper to taste
- 1 garlic clove - minced
- 2 tbsp maple syrup or honey
- ⅓ cup soy sauce or aminos
- 1 tbsp rice wine vinegar (or sub apple cider vinegar)
- 3 tbsp hot sauce
- 1 tbsp arrowroot powder/starch or cornstarch
- brown rice
- Thinly sliced scallions (for topping)
- Preheat oven to 425 degrees.
- Toss chickpeas and cauliflower in oil and spices. Roast for 35-45 minutes or until browned on a lined sheet pan.
- When your cauliflower and chickpeas have finished cooking, begin your sauce. Heat oil in a saucepan over medium heat. Add garlic and cook for 3 minutes. Whisk together maple syrup, hot sauce and soy sauce and pour into saucepan. Bring mixture to a simmer and then whisk in the starch until the sauce has thickened.
- Pour sauce over chickpeas and cauliflower and stir until fully combined.
- Serve cauliflower and chickpeas with rice and top with scallions.