Description
A vibrant and healthy sheet pan dinner featuring turmeric-spiced cauliflower, potatoes, chickpeas, and olives, roasted to golden perfection and served with quinoa and creamy Greek yogurt for a balanced Mediterranean-style meal.
Ingredients
Scale
Vegetables and Legumes
- 1 medium cauliflower (about 1½ pound or 680 g)
- 1 pound potatoes cut into wedges
- 1 can chickpeas drained and rinsed (15 oz / 400 g)
- ½ cup pitted olives
Marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 3 cloves garlic grated or minced
- 1½ teaspoons turmeric
- 1 teaspoon dried rosemary
- ¾ teaspoon salt
- Black pepper to taste
To Serve
- 1 cup cooked quinoa (or farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken)
- ½ cup Greek yogurt plus more lemon to squeeze on top
- ¼ cup fresh parsley chopped
Instructions
- Make the marinade: Heat the oven to 430°F (220°C). In a small bowl, whisk together olive oil, lemon zest, lemon juice, grated garlic, turmeric, dried rosemary, salt, and black pepper until well combined.
- Prep the veggies: Cut the cauliflower into florets. Slice the potatoes into thin, even wedges. Rinse and drain the chickpeas thoroughly. On a large baking sheet, combine the cauliflower, potatoes, chickpeas, and pitted olives. Pour the marinade over and toss gently until all pieces are evenly coated.
- Roast: Spread the vegetables and chickpeas in a single layer on the baking sheet. Roast in the preheated oven for 30 minutes, or until the veggies are tender and golden around the edges, tossing halfway through for even cooking.
- Finish and serve: Sprinkle chopped fresh parsley and squeeze additional lemon juice over the roasted mixture. Toss gently on the baking sheet, then serve in bowls with cooked quinoa and a spoonful of Greek yogurt for a creamy, cooling complement.
Notes
- Substitute cauliflower with broccoli, Romanesco, or a mix of both.
- Swap potatoes for sweet potatoes or butternut squash for a different flavor.
- Use white beans or lentils instead of chickpeas.
- Replace olives with capers, sun-dried tomatoes, or chopped artichoke hearts.
- For a lighter marinade, use half olive oil and half vegetable broth.
- Use red wine vinegar or apple cider vinegar instead of lemon juice and zest.
- Substitute garlic with garlic powder or roasted garlic for milder flavor.
- Use curry powder or saffron as a turmeric alternative.
- Replace rosemary with thyme, oregano, or Italian herb mix.
- Swap quinoa with farro, couscous, brown rice, barley, or use rotisserie chicken for protein.
- Try low-fat Greek yogurt, Skyr, or dairy-free yogurt as a topping.
- Use cilantro, basil, or mint instead of parsley and lemon for a fresh herb variation.
- Cut vegetables evenly to ensure uniform roasting.
- Dry chickpeas thoroughly before roasting to achieve crisp edges.
- Use a large baking sheet to avoid overcrowding and promote caramelization.
- Toss vegetables well in marinade for full flavor and color.
- Adjust lemon seasoning at the end for a bright, fresh finish.
- Add fresh herbs after baking to maintain flavor and vibrancy.
- Serve with grains or protein for a complete Mediterranean bowl.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
