Rosie's Cozy Kitchen: Pasta with Cauliflower and Chickpeas

This is an easy weeknight dish that is a one-bowl meal—a veggie and a complete protein courtesy of the pasta and beans. You can also sub in cannellini beans for the chickpeas or broccoli for the cauliflower. Using the breadcrumbs gives the dish a bit of that fried cauliflower flavor without the calories!

--Small head of cauliflower, cut into approximately 1-inch pieces

--3-4 tablespoons of olive oil

--½ pound penne or similar pasta

--15 oz. can of chickpeas, drained with about 2 tablespoons of liquid reserved

--flavored breadcrumbs, grated cheese for finishing and serving

1.     Set salted pasta water to heat.

 2.     Prep cauliflower, and dry pieces thoroughly. In large, shallow pan heat a tablespoon of olive oil on medium high. Sauté cauliflower pieces, flat sides down, until lightly browned. Season with salt and pepper. Lower heat to medium low, and cover pan for 15-20 minutes or until pieces are fork tender.

 3.     When pasta water comes to boil, cook penne as the cauliflower finishes. Drain pasta when done, reserving about ¼ cup of pasta water; mix with bean liquid.

 4.     Remove top from shallow pan and stir cauliflower. Add drained pasta and chickpeas. Drizzle the rest of the olive oil over the pasta, adding the water and bean mixture as needed to moisten the pasta. If desired, sprinkle about a tablespoon of flavored breadcrumbs over the top. Serve with grated cheese.