Pasta with Panko Roasted Cauliflower and White Beans
with baba ghanoush veggie plate
Smarts: We're doubling our cauliflower and beans that provides more heartiness to an entree salad later this week.
- 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
- Cucumbers - 1, chopped into sticks ((Or sub 2 Persian cucumbers))
- Carrots, medium - 2, peeled and chopped into sticks
- Store-bought baba ghanoush - 1 cup
- Preheat oven to 450F (232C) degrees.
- Spread cauliflower out onto a sheet pan into one even layer. Cover tightly with foil and steam for ~6 minutes.
- 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).
- 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.
- Slice cucumbers and carrots into sticks while cauliflower is roasting. Make a vegetable tray with sliced veggies and baba ghanoush.
- 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.
- Enjoy veggie plate with roasted cauliflower and feta pasta.
- Remember to soak beans if making falafel tomorrow night.
Doubled lemon juice, added tsp of maple syrup and baked with lemon slices. It was surprisingly juicy and the whole family enjoyed including 1 and 3 year olds!0 Helpful
Perfectly cooked chicken. Would have never paired this before but wow, what a delicious meal!0 Helpful
Halving the chicken breasts was genius (why hadn't I ever thought of that?!). The crust was pretty tasty, though it clumped together pretty badly and wouldn't stick to the chicken. I ended up with soggy - but tasty - "crust" that was too thick in some spots and which I couldn't get to cover the entire piece of chicken. Tasty nonetheless, especially considering we're forced to use gluten free ingredients (not merely a dietary choice). One thing to watch for - this recipe must be part of another weekly meal plan as it makes extra chicken that is "for Thursday night".0 Helpful
This was pretty good.....if I made it again I would add more lemon juice- I couldn't really taste the citrus. I loved the veggie plate on the side. A great mix up from the usual cooked veggies or salad. So happy to find the baba on sale for 99 cents at Ralphs! Also why does the picture have pita bread in it? That would have been a great addition.0 Helpful
I liked the chicken a lot but the side was a little boring to me so I used leftover quinoa, cucumber, tomato and feta with some olive oil and red wine vinegar and honey to make a killer side salad that went so well with this weeks plan!0 Helpful
We enjoyed this and appreciated the ease of prep. Trader Joe's doesn't carry Baba Ganoush, so we subbed their eggplant garlic dip. Quite good! Would love to try Baba, though...0 Helpful