Roasting brings out the best in vegetables. Serving them atop creamy white beans is my kind of comfort food. Add a salad, and dinner is done!

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

  1. 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.

  2. 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.

  3. 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.

  4. Top the purée with the cauliflower, tomatoes, and peppers. Season with black pepper and the remaining ¼ tsp. salt. Sprinkle with the parmesan.

Nutrition Information

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

For more recipes

Go to nutritionaction.com/roastveg for

  • Lemon-Miso Tofu & Broccolini
  • Roasted Winter Veg over Lentils

Cooking questions?

Write to Chef Kate at healthycook@cspinet.org.