Roasted Cauliflower and White Bean Bake

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) white beans, drained and rinsed
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower florets with 2 tablespoons olive oil, smoked paprika, garlic powder, and black pepper.
3. 3 Spread cauliflower on a baking sheet and roast for 20 minutes.
4. 4 In a greased baking dish, layer half of the roasted cauliflower, then white beans, and marinara sauce.
5. 5 Repeat the layers once more, finishing with cauliflower on top.
6. 6 In a small bowl, mix Parmesan cheese, breadcrumbs, and remaining olive oil. Sprinkle over the top.
7. 7 Bake uncovered for 20 minutes until bubbly and golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Baking dish
• Mixing bowl

Variations

• Add sautéed spinach or kale for extra greens.
• Sprinkle with crushed red pepper flakes for a spicy kick.

Substitutions

• Use chickpeas instead of white beans for a different texture.
• Substitute marinara sauce with pesto for a unique flavor profile.

Pairings

• Pairs well with a crisp Chardonnay or a hoppy IPA.

Nutrition

Tips

• For extra flavor, roast a couple of cloves of garlic along with the cauliflower and mash into the dish before baking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat in a preheated oven at 350°F until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ