Pasta with Roasted Cauliflower, Chickpeas and Tofu
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 577.7
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 579.3 mg
- Total Carbs: 96.4 g
- Dietary Fiber: 10.4 g
- Protein: 25.2 g
View full nutritional breakdown of Pasta with Roasted Cauliflower, Chickpeas and Tofu calories by ingredient
Introduction
adapted from Serious Eats adapted from Serious EatsNumber of Servings: 6
Ingredients
-
1/4 cup olive oil
1 head cauliflower, broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups cubed crusty bread
1 pound pasta, preferable shells
Salt and pepper to taste
3 tablespoons fresh chopped parsley
1 package firm tofu
1/3 cup lemon juice
1 tbsp honey
1 Tsp salt
2 tbsp olive oil
4 tsp dried basil
1 tsp garlic powder
Directions
Preheat oven to 450 degrees Fahrenheit. Toss cauliflower and chickpeas with half of the olive oil along with a pinch or two of salt and pepper, and spread on a baking sheet. Roast in a single layer, turning once during cooking, until chickpeas are golden and starting to turn crunchy, 25-35 minutes.
In the meantime, arrange bread on a second baking sheet and bake in oven until beginning to crisp but not dried out, about 10 minutes. In a large bowl, mash tofu with a fork or potato masher. Add lemon juice, honey, salt, oil, basil and garlic powder. Combine thoroughly and set aside.
Bring a large pot of salted water to boil and cook until al dente. Drain, reserving some pasta cooking water.
Combine cooked pasta and cauliflower mixture in pot and toss with remaining olive oil. Add some pasta cooking water if necessary to achieve a creamy texture, and season to taste with salt and pepper. Fold in parsley and croutons. Divide amongst bowls and top with tofu mixture.
Serving Size: Makes 6 generous 1 cup servings
In the meantime, arrange bread on a second baking sheet and bake in oven until beginning to crisp but not dried out, about 10 minutes. In a large bowl, mash tofu with a fork or potato masher. Add lemon juice, honey, salt, oil, basil and garlic powder. Combine thoroughly and set aside.
Bring a large pot of salted water to boil and cook until al dente. Drain, reserving some pasta cooking water.
Combine cooked pasta and cauliflower mixture in pot and toss with remaining olive oil. Add some pasta cooking water if necessary to achieve a creamy texture, and season to taste with salt and pepper. Fold in parsley and croutons. Divide amongst bowls and top with tofu mixture.
Serving Size: Makes 6 generous 1 cup servings