
Crispy Chickpea Snack Pan
25 min • 190 cal

servings
210
calories
6g
protein
32g
carbs
8g
fat
Preheat oven to 220C/200C fan/gas 7 (425F/400F fan). Line a large baking sheet with parchment paper.
Pat cauliflower florets completely dry with paper towels.
In a large bowl, combine cornstarch, smoked paprika, garlic powder, and salt. Add cauliflower and toss until evenly coated.
Spread the coated florets in a single layer on the prepared baking sheet. Do not crowd — use two sheets if needed.
Spray or drizzle olive oil over the cauliflower. Roast for 20-22 minutes, flipping halfway, until edges are golden and charred.
While cauliflower roasts, mix honey and sriracha in a small bowl until combined.
Remove cauliflower from oven. Drizzle the hot honey mixture directly over the nuggets and toss gently to coat.
Return to oven for 3-5 minutes until the honey caramelizes slightly.
Garnish with fresh parsley and sesame seeds. Serve immediately while hot and crispy.
Pat the cauliflower florets completely dry — any moisture prevents proper crisping.
Spread in a single layer without crowding for maximum char and crunch.
Make the hot honey sauce while cauliflower bakes: equal parts honey and sriracha works great.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Follow the step-by-step instructions above. This recipe takes about 35 min and is rated intermediate difficulty.
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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