Baked Cauliflower Parmesan
with Zucchini & Crispy Butter Beans
- 1 zucchini
- 10 oz cauliflower florets
- 13.4 oz butter beans
- 1 onion
- 3 garlic cloves
- 1 tbsp Italian seasoning blend
- 14.5 oz crushed tomatoes
- 3 tbsp panko breadcrumbs
- 2 tbsp vegan parmesan
- ½ oz fresh basil
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Medium saucepan with lid
- Baking sheet
Preheat the oven to 425°F. Trim and halve the zucchini, and slice into quarters lengthwise. Chop cauliflower florets into bite-size pieces. Drain and rinse the butter beans, and pat dry. Peel and dice the onion. Peel and mince the garlic.
Place sliced zucchini and chopped cauliflower florets on a baking sheet and toss with Italian seasoning blend, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until lightly browned and crisp, 15 to 18 minutes.
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion, minced garlic, and a pinch of salt. Cook until onion becomes translucent, 2 to 3 minutes. Add tomatoes and cook until sauce is slightly thickened, 5 to 7 minutes. Reduce heat to low and cover to keep warm.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add butter beans and a pinch of salt and pepper, and cook until beans are browned and crisp in places, 5 to 8 minutes. Add panko breadcrumbs and parmesan, toss to combine, and continue cooking until breadcrumbs begin to brown, 2 to 3 minutes.
Tear basil leaves into bite-size pieces. Divide tomato sauce between shallow bowls. Add crispy butter beans and roasted vegetables. Top the baked cauliflower parmesan with zucchini and crispy butter beans with torn basil. Bon appétit!