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Katie's Cucina » Recipes » Vegetable

Roasted Cauliflower and White Beans

Published: Nov 19, 2012 · Modified: Feb 4, 2020 by Katie · This post may contain affiliate links

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Roasted Cauliflower and White Beans

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.

Roasted Cauliflower and White Beans

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 

Plated Roasted Cauliflower and White Beans garnished with rosemary.

Roasted Cauliflower and White Beans

This is a hearty side dish and to be honest you could easily skip a carb with your meal when this is on the table!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 170kcal
Author: Katie

Ingredients

  • 1 head cauliflower chopped
  • 1 tablespoon + 1 teaspoon extra-virgin olive oil
  • ½ cup panko breadcrumbs
  • ¼ cup finely grated Pecorino Romano
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 15 oz. can of cannellini beans rinsed and drained
  • 2 cloves garlic crushed
  • 2 teaspoon finely grated lemon zest
  • ¼ teaspoon 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.

Notes

The rosemary flavor screams "fall" and I think this would be a great new addition to your Thanksgiving table.

Nutrition

Calories: 170kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 121mg | Potassium: 640mg | Fiber: 6g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 48mg | Calcium: 136mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Bailey Hirahara

    March 20, 2022 at 10:19 am

    I have seen a similar recipe before if you do not favor rosemary another alternative is Italian parsley and you can add chopped toasted almonds w salt.

    Reply
    • Katie

      March 22, 2022 at 7:52 am

      Hi Bailey, thank you so much for taking the time to leave a comment. Yes, you can use other herbs if you don’t like rosemary. Love the idea of toasted almonds for additional crunch!

  2. Susie

    November 05, 2021 at 7:02 pm

    5 stars
    Very good nice change

    Reply
    • Katie

      November 07, 2021 at 10:07 pm

      Thank you Susie, I’m glad you enjoyed this recipe.

  3. Heather

    October 18, 2016 at 7:34 pm

    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?).

    Reply
    • Katie

      November 30, 2016 at 9:12 pm

      Hi heather, thanks for the feedback! It all sounds delicious!

  4. Jeff

    March 19, 2015 at 7:03 pm

    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.

    Reply
    • Katie

      March 19, 2015 at 9:59 pm

      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!

  5. addie | culicurious

    November 23, 2012 at 4:32 pm

    Great side! Healthy but looks oh so tasty 🙂

    Reply
  6. Jessica@AKitchenAddiction

    November 21, 2012 at 9:13 am

    I love roasted cauliflower! Definitely need to try the addition of white beans!

    Reply
  7. amy @ fearless homemaker

    November 20, 2012 at 1:50 pm

    This sounds fantastic! I like cauliflower, too, but rarely make it at home – need to change that, because this looks fab!

    Reply
  8. Kiersten @ Oh My Veggies

    November 20, 2012 at 12:20 pm

    Okay, next time I make roasted cauliflower, I am totally adding beans and cheese!

    Reply
    • Katie

      November 21, 2012 at 9:41 am

      Yes! It adds a whole new layer of flavors!

  9. Liz @ The Lemon Bowl

    November 19, 2012 at 11:13 am

    I love everything about this recipe!! Especially the beans. YUM!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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