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Pasta with Panko Roasted Cauliflower and White Beans
with baba ghanoush veggie plate

Active: 35 min Total: 35 min
Panko is the perfect light breadcrumb for giving some crunch to roasted cauliflower and luscious pasta. Enjoy!
Smarts: We're doubling our cauliflower and beans that provides more heartiness to an entree salad later this week.


Pasta with Panko Roasted Cauliflower and White Beans:
  • Cauliflower - 1 1/2 heads , chopped ((Makes enough for two meals))
  • Parsley - 1/4 bunch , chopped
  • Panko breadcrumbs - 1 cup
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Pasta - 6 oz. ((Any shape will work - shells, linguine, penne. For fresh, scale up by 25%))
  • Olive oil - 2 Tbsp
  • Capers (opt) - 1 Tbsp
  • Lemon - 1/2 , juice of
  • Feta - 2 oz
  • Salt and pepper - to taste
Veggie Plate with Baba Ghanoush:
  • Cucumbers - 1 , chopped into sticks ((Or sub 2 Persian cucumbers))
  • Carrots, medium - 2 , peeled and chopped into sticks
  • Store-bought baba ghanoush - 1 cup


  1. Cauliflower / Parsley - Prep as directed. Note that the cauliflower makes enough for tomorrow’s dinner. (Can be done up to 3 days ahead)
  2. Panko mix - Mix together panko, oregano, paprika, and salt. (Can be done up to 3 days ahead)
  3. White beans - Rinse and drain.

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  1. Preheat oven to 450F (232C) degrees.
  2. Spread cauliflower out onto a sheet pan into one even layer. Cover tightly with foil and steam for ~6 minutes.
  3. While cauliflower is steaming, bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Reserve 1/2 cup (118 ml) of pasta water (for 4 servings).
  4. Remove foil from cauliflower. Add beans, panko mix, olive oil, and some salt and pepper. Toss to mix and roast for another 12 to 15 minutes, until golden and crispy.
  5. Slice cucumbers and carrots into sticks while cauliflower is roasting. Make a vegetable tray with sliced veggies and baba ghanoush.
  6. Reserve half the roasted cauliflower and beans for tomorrow. Toss remainder with pasta, reserved pasta water, capers, lemon juice, and feta. Garnish with parsley. Season to taste with salt and pepper.
  7. Enjoy veggie plate with roasted cauliflower and feta pasta.
  8. Remember to soak beans if making falafel tomorrow night.



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