Cauliflower Chili Sheetpan Recipe

Roasted Cauliflower Chili with Cornbread Biscuits

After spending days racking my brain over what in world I could make with all of the beans in my pantry I finally decided to take a leap of faith and create a delicious meal out of beans and cauliflower! When my son asked, “What is for dinner?” I just said, “Why, we are having chili and cornbread.” He had no idea that this chili would include some very nutritious vegetables. Since the meal did include some of his favorite vegetables like corn and cheese he decided it was worth a try.

Wow, I had finally found a way to cook cauliflower that everyone liked. What was my trick? It was to use spices that we all liked combining sweet with spicy, sweet corn with spicy chili powder as the seasoning.

We were even able to eat leftovers with no problem. That was unheard of when cooking vegetables. So, some of the dish was frozen for a night when mom doesn’t feel like cooking.

Roasted Cauliflower Chili with Cornbread Biscuits

I never knew that cauliflower could taste so good until I made this delicious cauliflower chili!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: American, Mexican
Keyword: Easy, Fast, Gluten Free, keto, Low Carb
Servings: 4
Calories: 200kcal
Cost: $7


  • Rimmed Baking Sheet
  • Knife
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Large Mixing Bowl
  • Cutting Board


  • 1 Head Cauliflower Cut into Florets
  • 1 Poblano Chili Pepper Seeded and Diced
  • 1 Onion Chopped
  • 3 Tablespoons Vegetable Oil
  • 1 Tablespoon Chili Powder
  • ½ Teaspoon Ground Cumin
  • 2 Teaspoons Kosher Salt Divided between roasted cauliflower, cornbread biscuits and bean sauce
  • ¾ Cup Cornmeal
  • ½ Cup All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Tablespoon Packed Brown Sugar
  • 4 Tablespoons Cubed Butter
  • Cup Milk or Buttermilk
  • Cup Shredded Cheddar Cheese
  • 1 15 ounce can of Black Beans Undrained
  • 1 8 ounce can of Tomato Sauce
  • 1 ¼ Cups Frozen Corn Thawed
  • 1 ½ Cups Chicken or Vegetable Broth


  • Broil cauliflower, poblano and onions with the vegetable oil, chili powder, cumin and ½ teaspoon salt coating on a baking sheet in a single layer. Broil vegetables until they are browned around the edges for 7 to 10 minutes.
  • To make biscuits whisk the cornmeal, flour, baking powder, brown sugar and ¾ teaspoon salt in a medium bowl. Using a fork add butter cubes to cornmeal until crumbly. Stir milk or buttermilk and cheese into cornmeal mixture until combined.
  • After removing the baking sheet from the broiler preheat the oven to 475° F. Mix the beans with their liquid to the tomato sauce, corn, chicken or vegetable broth, ½ teaspoon salt, and roasted vegetables and stir to combine. Place vegetable mixture on baking sheet in a single layer and top with cornmeal biscuit dough on top in 12 mounds at about 2 inches apart. Sprinkle the remaining ⅓ cup cheese on top of the biscuits.
  • Bake vegetables and biscuits until the chili is hot and the biscuits are a light golden brown in color, which should take from 20 to 30 minutes to be done. Sprinkle the top with diced onions for added color and deliciousness.


  • Variations of this recipe can be adding other vegetables like bell pepper or carrots.
  • The cornmeal biscuits can become dry and chewy if they are not monitored during the cooking process. Only allow them to lightly brown and then remove them from the oven.
  • One other variation of this recipe could be simply adding a can of chili instead of black beans and tomato sauce for a meal that includes meat.
  • Pinto beans could replace the black beans for yet another delicious compliment to this delicious dish.

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