There are some days when you want to get creative in the kitchen. Forget your normal spaghetti and go with a change this year! Try this Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl that is perfect for the veggie lovers and a great meal to try on Meatless Mondays!
This one-bowl meal is an ideal option for healthy meals on the go: It comes together quickly and can be made ahead. It gets wonderful texture from the chickpeas and cauliflower, nuttiness from the whole-wheat pasta, and rich umami flavor from the miso and tahini. You’ll find the miso paste in the refrigerated produce section and tahini in the international aisle.
Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl
- 1 small head cauliflower broken into 1-inch florets
- about 31/2 cups
- 1 15-ounce can unsalted chickpeas (garbanzo beans), rinsed
- and drained
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup water
- 3 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- 6 ounces uncooked whole-wheat spaghetti
- ½ cup firmly packed parsley leaves
- 1 red chile pepper thinly sliced
Preheat the oven to 425°F. Combine the cauliflower, chickpeas, oil, black pepper, and salt in a large bowl. Spread the mixture in a single layer on a baking sheet; bake at 425°F for 20 minutes or until the cauliflower is tender and lightly browned.
Place ¼ cup water, miso, tahini, lemon juice, and garlic in a mini food processor; process until smooth.
Prepare the pasta according to the package directions, omitting the fat and salt. Drain. Divide the noodles evenly among 4 bowls. Top evenly with the cauliflower mixture. Drizzle evenly with the miso dressing; top evenly with the parsley and sliced chile.
This recipe is from the Everyday Vegetarian, a cookbook by the Editors of Cooking Light that will help vegetarians and meat-eaters alike transform fruits, vegetables, and whole grains into nutritious, hearty meals.
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