Broccoli, cauliflower, garlic, and onion are some of my favorite vegetables to toss into a bowl with olive oil, salt, pepper, and grated Parmesan cheese. I’ve been making this for years but came across BuzzFeed’s recipe that gave me the idea to add in pasta and roasted chickpeas as well!
Bake this mixture in the oven until the vegetables are tender and crispy.
Protein Packed ‘Salad’
A perfect balance between vegetables and pasta. A salty Parmesan flavor packed with nutrients.
- 1 large head of cauliflower
- 1 large head of broccoli (or two small)
- 1 medium yellow onion
- 4-5 cloves garlic minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan divided
- salt & pepper to taste
- 2 boxes (1 lb) 1lb of Banza Rotini pasta (can be found at your local grocery store)
- 1 can chickpeas (you can either bake these with the vegetable mixture or in their own for extra crispiness).
Preheat the oven to 425º
Cut the broccoli & cauliflower into bite size pieces. Mince the cloves of garlic. Thinly slice the onion. Add the chopped ingredients above to a large mixing bowl (option to add the rinsed chick peas as well OR cook separate. Add the chopped ingredients above to a large mixing bowl (option to add the rinsed chickpeas as well OR cook separate - recipe here.)
Mix the olive oil and salt & pepper and pour over the vegetables. Sprinkle 1/4 cup Parmesan cheese and mix vegetables until evenly coated.
Spread mixture over backing sheet(s) and bake for 35 minutes.
Remove from oven once the vegetables are golden brown (I personally like them a little burnt). Mix in the Banza Rotini pasta and chickpeas. Add in the remaining 1/4 cup of grated Parmesan and toss until coated.
Enjoy this protein packed meal!