Sheet Pan Aloo Gobi - overhead view

Sheet Pan Aloo Gobi

Sheet Pan Aloo Gobi - overhead view

This recipe for Sheet Pan Aloo Gobi takes one of my favourite Indian vegetarian dishes and makes it super fast and easy to prepare. Usually when you make this nicely spiced potato and cauliflower classic, you are fussing a bit around the pot on the stove as you wait for one ingredient to cook before adding another.

Preparing the vegetables and then sliding the whole bundle onto a parchment paper-lined baking sheet and popping it in the oven takes all that pot watching out of the equation. You can simply set a timer and forget about it as you a) sip on something cool in the backyard or b) prep the rest of your dinner.

The results are intensely flavourful. This is because the roasting brings out the natural sugars of the vegetables while also applying enough heat so the spices will release the flavours from their essential oils. I love to serve this with a cool raita and meats off the grill any time of year but especially in summer. It should really be called Aloo Gobble at my house!


Sheet Pan Aloo Gobi

Sheet Pan Aloo Gobi - close up


A low maintenance way to make this Indian Classic of cauliflower and potato. Just pop it in the oven and voila, 30 minutes you’ve got a flavour bomb that will become your new side dish for grilling season.

  • Author: Karen Anderson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 servings
  • Category: Vegetables
  • Method: roasting
  • Cuisine: Indian


1 head of cauliflower, cut into florets (I used half orange and half purple cauliflower)

12 – 16 baby potatoes

3 shallots, cut in lengthwise segments

1 – 2 Tablespoons olive or canola oil

1 Tablespoon minced ginger

2 teaspoons minced garlic

1 – 2 teaspoons cumin seeds

1 teaspoon black mustard seeds

1 teaspoon turmeric

½ teaspoon chilli powder


  1. Preheat the oven to 400℉ (or 375℉ if using convection).
  2. Put the cauliflower florets, baby potatoes and shallots into a large bowl, drizzle with olive oil and then add the ginger, garlic cumin seeds, mustard seeds, turmeric and chilli powder.
  3. Stir until all the vegetables are well-coated with the oil and spices and then spread them out on a parchment lined baking sheet.
  4. Bake for 30 minutes or until the vegetables are nicely browned and roasted.
  5. Enjoy with a side of raita or tzatziki with or without a meat main course.


Keywords: Sheet Pan Aloo Gobi

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