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Plated Roasted Cauliflower and White Beans garnished with rosemary.

Roasted Cauliflower and White Beans

Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 170kcal
Author Katie


  • 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


  • 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.


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