Vegan Hot Honey Cauliflower And Chickpeas
Vegan Hot Honey Cauliflower And Chickpeas pairs roasted cauliflower and chickpeas with a sticky maple hot sauce glaze, garlic, soy sauce, and rice vinegar. It is a practical plant-based dinner for bowls, rice plates, or make-ahead lunches.
Equipment
- Large sheet pan
- Parchment paper
- Mixing bowl
- Small saucepan
- Whisk
Ingredients
- 1 head cauliflower cut into small florets
- 1 can chickpeas drained and patted dry
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 tablespoon oil
- salt and black pepper to taste
- 1 clove garlic minced
- 2 tablespoons maple syrup
- 1/4 cup soy sauce or aminos
- 1 tablespoon water
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 tablespoons hot sauce
- 1 tablespoon arrowroot powder or cornstarch
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Toss cauliflower and chickpeas with oil, garlic powder, cumin, paprika, salt, and black pepper.
- Spread in a single layer and roast for 20 to 25 minutes, stirring once halfway through.
- Whisk minced garlic, maple syrup, soy sauce, water, vinegar, hot sauce, and arrowroot or cornstarch until smooth.
- Warm the sauce in a small saucepan over medium heat for 2 to 4 minutes, whisking until glossy and thickened.
- Pour the sauce over the roasted cauliflower and chickpeas, then toss until evenly coated.
- Return to the oven for 5 minutes so the glaze clings lightly to the vegetables.
- Rest for 2 minutes, then serve warm over rice, quinoa, greens, or another bowl base.
Notes
Storage: Store cooled cauliflower and chickpeas in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 375°F oven or air fryer for 6 to 10 minutes for better texture than the microwave.
Freezing: Freeze for up to 2 months, but expect the cauliflower to soften after thawing and reheating.
Expert Tips: Dry the chickpeas well and avoid crowding the pan so the vegetables roast instead of steam.
Variations: Add broccoli, red onion, baked tofu, sesame seeds, scallions, or chopped peanuts for more texture and variety.
Sauce Tips: Use maple syrup instead of honey to keep this recipe vegan, and whisk the starch fully before heating.
Serving Ideas: Serve over rice, quinoa, greens, roasted sweet potatoes, or tucked into warm flatbread with crunchy vegetables.