Sheet Pan Chickpea and Cauliflower Fajitas
At last, we have reached the culmination of the endless holiday gatherings and clandestine panic attacks at said parties because you’re just an introvert trying to be festive but oh my god why does everyone keep talking to me season.
What I’m saying is I am very into the soothing silence of January and February. I am also very into eating a vegetable, any vegetable, just oh please eat a vegetable, after the last six or so weeks of holiday hullabaloo.
Quick thing: you will not find any diet or weight loss related bullshit here, nor will you ever find recipes made specifically to assuage the arbitrary disordered eating patterns encouraged by diets like Whole30, keto, etc. If those programs work for you, that’s fine, but kindly miss me with that shit. Food is fuel; it is neither bad nor good.
ANYHOO. I love a routine (I am a Virgo, obvs), so the manic schedule of the holiday season really take it out of me. Eating well directly impacts my anxiety, which gives me all the more reason to really settle back into my usual cooking and meal prep groove.
I am ready to get back to cooking my favorites, starting with this tasty and quick sheet pan roasted goodness-meets-fajitas delight. It’s usually something I make for dinner, but the leftovers make the best breakfast with an egg on top. Don’t be afraid to mix up the veggies based on what you have handy or prefer. I like throwing in jalapenos and poblanos when I have them.
Serve it like actual fajitas in skillet-crisped tortillas or on top of cilantro lime rice or polenta (my personal favorite). A splash of Valentina followed by a drizzle of lime and Tajin-spiked crema is all you need to finish it off.
Roasted Chickpea and Cauliflower Fajitas
Prep time: 10 minutes | Cook time: 30-45 minutes
Roasted chickpeas and cauliflower:
1 15 ounce can chickpeas, drained, rinsed, and patted dry
2 bell peppers, sliced into strips
1 small red onion, sliced thinly
1 small cauliflower, chopped into small florets
1 tablespoon olive oil, divided
Spice blend:
Paprika
Cumin
Lawry’s seasoned salt
Tajin
Preheat your oven to 450F. Drizzle two sheet pans with half a tablespoon of oil each.
In a small bowl, combine ingredients for the spice blend to your taste. Start with a teaspoon of each and tinker from there. (I usually wing this part, so feel free to pick your poison here, but the spices listed are my core.) Set aside.
Add drained and dried chickpeas to one oiled sheet pan; pour cauliflower onto the other. Toss chickpeas and cauliflower with oil on their pans to coat.
Roast in the oven undisturbed for 15-20 minutes, or until the chickpeas and cauliflower begin to get crispy and browned. Toss each pan to move things around a bit, then sprinkle the peppers and onions evenly between the two pans. Place back in the oven for 10 minutes, or until the onions and peppers begin to get toasty.
If you want the cauliflower and chickpeas mixture to be extra charred and delicious, put the pans under the broiler until your desired crispety crunchety roasty toasty goodness level has been met.
Remove pans from oven or broiler and season with the spice blend, starting a spoonful at a time, to your taste. (I always find I make a little more spice blend than I end up needing, so just taste as you go and don’t feel compelled to use all of the spice blend.)
Serve on tortillas (I like flour with these), or over cilantro lime rice or polenta. Dress with your favorite hot sauce, lime and Tajin crema, or just a squeeze of lemon or lime juice.