Name: Sheet Pan Aloo Gobi for Low Carb Vegetarian Recipes Lovers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 medium head cauliflower, chopped into florets; 2 medium Yukon gold potatoes, chopped into 1-inch cubes; 2 tablespoons avocado oil (or olive oil); 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1/2 teaspoon red chili powder; Salt to taste; Fresh cilantro for garnish; Lemon wedges, to serve (optional)

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We’ve all been there — staring at a fridge full of cauliflower and wondering, how do I make this exciting? That’s exactly how this Sheet Pan Aloo Gobi came to life. It’s the kind of dinner that’s so simple, it feels like cheating. One pan, bold spices, and just enough char to make your kitchen smell like you’re doing something much fancier than tossing veggies on a tray. This low carb vegetarian recipe skips the heavy oils and still brings all the earthy flavor you’d expect from a good aloo gobi. And hey, if you’re like me and always hunting for sheet pan recipes that won’t bore your tastebuds or your family, this one’s a keeper. You won’t miss the rice or naan — but I wouldn’t judge you if you snuck a bite. What I love most? The crispy edges on the potatoes and the way the cauliflower roasts into little golden bites. You just chop, toss, roast, and suddenly your Tuesday night tastes like you put in way more effort than you actually did.

1) Key Takeaways
2) Easy Sheet Pan Aloo Gobi Recipe
3) Ingredients for Sheet Pan Aloo Gobi
4) How to Make Sheet Pan Aloo Gobi
5) Tips for Making Sheet Pan Aloo Gobi
6) Making Sheet Pan Aloo Gobi Ahead of Time
7) Storing Leftover Sheet Pan Aloo Gobi
8) Try these Dinner recipes next!
9) Sheet Pan Aloo Gobi
10) Nutrition

1) Key Takeaways

Everything cooks on one sheet pan. Less cleanup. More flavor.
This version of aloo gobi keeps it light, low carb, and totally vegetarian.
The spices stick right to the cauliflower and potatoes for that crispy roasted texture.
Great as a standalone dish or part of a larger dinner spread.
Perfect for batch cooking or easy meal prep throughout the week.

2) Easy Sheet Pan Aloo Gobi Recipe

Some nights, cooking feels like a mountain. But then, I remember recipes like this Sheet Pan Aloo Gobi and the whole thing gets easier. If you’re into low carb vegetarian recipes, this one’s a real gem. Just veggies, spices, and an oven that does most of the heavy lifting.

Cauliflower gets roasted until golden with crispy edges. Potatoes turn soft inside with just the right crackle on the outside. Toss them with turmeric, cumin, coriander, and a pinch of garam masala, and you’ve got something far better than takeout.

What makes this recipe even better is how hands-off it is. You mix, you roast, and you go about your evening. It fits beautifully into busy weeknights or lazy weekends. And if you’re aiming for more sheet pan recipes that actually taste great, you’re in the right place. Let’s get into it.

3) Ingredients for Sheet Pan Aloo Gobi

1 medium head cauliflower: Chopped into florets. Cauliflower forms the base here, soaking up all those warm spices.

2 medium Yukon gold potatoes: Cut into cubes. These roast beautifully and give the dish its classic aloo bite.

2 tablespoons avocado oil: Helps everything roast up golden. Olive oil works fine too, but I like avocado oil for the higher smoke point.

1 teaspoon ground turmeric: Gives the dish that deep yellow color and warm, earthy flavor.

1 teaspoon cumin seeds: Adds a little pop of aromatic spice and toasty crunch in every bite.

1 teaspoon ground coriander: Subtle and citrusy, it brightens the overall flavor of the dish.

1 teaspoon garam masala: Adds that signature warmth and a little depth at the end.

1/2 teaspoon red chili powder: For heat. Adjust based on your tolerance or skip it for a milder dish.

Salt to taste: Don’t skimp here. Salt brings it all together.

Fresh cilantro: Roughly chopped and sprinkled over the top to finish the dish with freshness.

Lemon wedges: Optional, but I like a little squeeze over the hot veggies just before serving.

4) How to Make Sheet Pan Aloo Gobi

Step 1. Preheat the oven to 425°F. You want it hot so the veggies roast, not steam. Use the time to chop your cauliflower and potatoes into similar-sized pieces.

Step 2. In a large mixing bowl, toss the veggies with oil and all the spices. I like to use my hands here. That way, I know every little floret is coated well.

Step 3. Spread the mixture in a single layer on a large sheet pan. If the pan looks crowded, use two. Crowded veggies steam instead of crisp up, and we want that golden finish.

Step 4. Roast for about 35 minutes, flipping once halfway. The edges should look caramelized, and you should catch a whiff of toasted spice in the air.

Step 5. Remove from the oven. Let it cool for a minute, then hit it with chopped cilantro and a squeeze of lemon juice. Serve warm as-is, or with something like raita on the side.

5) Tips for Making Sheet Pan Aloo Gobi

Spread your veggies out. One layer. That’s the secret to crispy edges. If they overlap too much, they’ll steam, not roast.

Cut everything evenly. If your potato chunks are twice the size of your cauliflower florets, one’s going to burn while the other stays raw. Keep the sizes close.

Don’t skip the halfway flip. I’ve forgotten a few times, and trust me, it makes a difference. That toss midway gives everything a chance to brown evenly.

6) Making Sheet Pan Aloo Gobi Ahead of Time

This dish holds up well if you’re into meal prepping. Roast a batch on Sunday, then stash it in the fridge for lunches or dinners through the week. It keeps its texture and flavor better than you’d expect.

If you plan to reheat, just toss it back in the oven or a hot pan for five minutes. It brings back the crisp edges better than a microwave ever could.

And hey, if you want to double the batch while you’re already chopping and roasting, go for it. You won’t regret having extras on hand.

7) Storing Leftover Sheet Pan Aloo Gobi

Store the leftovers in an airtight container in the fridge. They’ll stay good for about four days, maybe five if you haven’t eaten half of it already by day two.

To warm them back up, the oven or skillet is your friend. Heat at 375°F for 5 to 8 minutes. That’ll bring back some of the original texture.

If you want to freeze it, you can, but I’d say it’s best fresh. The texture gets softer after thawing, and the spices don’t pop the same way.

8) Try these Dinner recipes next!

9) Sheet Pan Aloo Gobi