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.
NutritionInformation
Per serving (3 cups):
- Calories: 370
- Total fat: 17 g
- Sat fat: 3 g
- Carbs: 42 g
- Fiber: 13 g
- Total sugar: 8 g
- Added sugar: 0 g
- Protein: 15 g
- Sodium: 440 mg
Photo: Kate Sherwood/CSPI.