Roasted Vegetables over White Bean Purée

Roasting brings out the best in vegetables. Serving them atop creamy white beans is comfort food, healthy and fast. Add a salad, and dinner is done in 30 minutes!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

1 head cauliflower, cut into wedges
3 Tbs. + 1 Tbs. extra-virgin olive oil
2 bell peppers (any color), sliced
1 pint cherry tomatoes, halved
1 clove garlic, minced
2 15 oz. cans no-salt-added cannellini beans, undrained
¼ tsp. + ¼ tsp. kosher salt
freshly ground black pepper, to taste
¼ cup shredded or grated parmesan

Instructions

Preheat the oven to 450°F. On a rimmed baking sheet, toss the cauliflower with 3 Tbs. oil. On another rimmed baking sheet, toss the bell peppers and tomatoes with the remaining 1 Tbs. oil.
Roast the cauliflower on the lowest rack until the bottoms are browned, and the peppers and tomatoes on the top rack until lightly charred, 15–20 minutes for both.
In a small pot over medium heat, bring the garlic and beans with their liquid to a simmer for 5 minutes. Purée with a hand blender. Season with ¼ tsp. salt.
Top the purée with the cauliflower, tomatoes, and peppers. Season with black pepper and the remaining ¼ tsp. salt. Sprinkle with the parmesan.