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Meatless Monday recipe of the week: Roasted cauliflower and chickpea toss

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How does an easy, cheesy, protein-packed dinner sound on this Meatless Monday?

Twist your arm, right? Right.

Tonight’s meatless recipe gets its heartiness from chickpeas (aka garbanzo beans) and extra nutrition from heady superpower cauliflower. Mix with spices, cheeses and cilantro (if it doesn’t taste soapy to you) and put it in to bake. Serve it over a grain or greens and you’ve got a fantastic, filling dinner.

Roasted Cauliflower and Chickpea Toss

2 heads cauliflower, cut into florets (about 7 cups)

1 can (15 ounces) chickpeas, drained

6 cloves garlic, sliced

1/2 teaspoon crushed red pepper

2 tablespoons olive oil

1 cup shredded low-moisture part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

1 tablespoon chopped cilantro

Heat oven to 400 degrees. Spread cauliflower and garbanzo beans onto bottom of 15x10x1-inch pan. Sprinkle with garlic and crushed pepper; drizzle with oil. Bake 30 minutes.

Transfer to serving bowl. Add cheeses and cilantro; toss lightly.
Serve with fresh lemon wedges.

— Recipe from www.kraftrecipes.com

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