I’m always look for new side dishes. Unique side dishes that stand out among the rest. I love cauliflower, yet hardly ever cook with it. For some reason I was compelled to pick up a head of cauliflower, and after a little browsing around the internet for ideas I made this roasted cauliflower with white beans. First off, I would have never thought to roast cauliflower OR white beans. This is a hearty side dish and to be honest you could easily skip a carb with this hearty side dish.
This side dish would compliment turkey as well. If your looking for a last minute side dish you might want to give this one a try. The earthy-ness of the rosemary screams fall/winter time (to me)! Whether or not you make it for Thanksgiving I highly suggest giving this side dish a try sometime soon.
Adapted from: Everyday Food, November 2011
Roasted Cauliflower and White Beans
Print Pin RateIngredients
- 1 head cauliflower chopped
- 1 tbsp + 1 tsp extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Pecorino Romano
- 1 tbsp chopped fresh rosemary leaves
- 1 15 oz. can of cannellini beans rinsed and drained
- 2 cloves garlic crushed
- 2 tsp finely grated lemon zest
- 1/4 tsp red-pepper flakes
Instructions
- Preheat oven to 450 degrees.
- While the oven is preheating toss the chopped cauliflower with one tablespoon olive oil. Place on baking sheet and roast for 20 minutes.
- While the cauliflower is roasting; in a small bowl combine one teaspoon of olive oil, panko breadcrumbs, grated pecorino romano, and rosemary. Set to the side.
- Remove the cauliflower from the oven and toss white beans, red pepper flakes, crushed garlic, and lemon zest. Once the roasted cauliflower is well tossed top with the panko mixture.
- Place the cauliflower back in the oven for 5 minutes or until panko turns golden brown.
I love everything about this recipe!! Especially the beans. YUM!
Okay, next time I make roasted cauliflower, I am totally adding beans and cheese!
Yes! It adds a whole new layer of flavors!
This sounds fantastic! I like cauliflower, too, but rarely make it at home – need to change that, because this looks fab!
I love roasted cauliflower! Definitely need to try the addition of white beans!
Great side! Healthy but looks oh so tasty 🙂
perfectly nice recipe that we may make this evening. but seriously with the multiple auto-play video ads? they make it so that i won’t ever visit this site again. shame.
Hi Jeff, Sorry to read about the multiple auto-play video ads. I’ll talk with my ad manager. I wasn’t aware I had multiple going. I wish I didn’t have to have any ads on my blog, but it helps to pay the bills–it’s a business. In any event, I hope you make this recipe. It’s a delicious side dish!
I made this tonight as a meal rather than a side dish and served it with some rice and quinoa. As written, the recipe contains no salt at all. Obviously, any cook would know to season to taste, but I found it odd that it wasn’t mentioned at all. Cauliflower and beans are bland foods, so salt and pepper is definitely needed during both roasting stages. I did not have panko or Parmesan so I used a blend of Ezekiel sprouted grain cereal and pumpkin seeds chopped finely in my mini chopper with 1/2 tbls dried rosemary. I pulsed in the olive oil just before sprinkling atop the pan for the final bake. Overall, I will make this again, but the beans dried out considerably and I’m not a huge fan of rosemary, so I will probably find a way to decrease the dryness (more oil or maybe some lemon juice or chicken stock added during the second bake) and will find a different herb profile (fennel? oregano? chive?).
Hi heather, thanks for the feedback! It all sounds delicious!