Sheet Pan Harissa-Spiced Cauliflower with Chickpeas and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted cauliflower florets and chickpeas tossed in harissa and spices, finished with crumbled feta and fresh parsley for a vibrant vegetarian main or side. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs cauliflower florets, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 6 cups cauliflower florets, 1 can drained and rinsed chickpeas, 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until everything is evenly coated.
  2. Step 2: Spread the cauliflower and chickpea mixture in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and edges are golden brown.
  3. Step 3: Remove from oven and transfer to a serving platter. Sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley evenly over the top. Serve warm with lemon wedges on the side for squeezing.

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