- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: ⅙ of recipe
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Rutabagas taste like golden potatoes with attitude. Mashed with a bit of nutritional yeast, they make an excellent stand-in for polenta and create a creamy, comforting base for Italian-seasoned cauliflower and chickpeas. A simple tomato and spinach sauce ties everything together and adds a light tang to all the earthy flavors. Be sure not to skip the garnish of toasted breadcrumbs and drizzle of balsamic vinegar: These finishing touches really turn the recipe into a standout meal.
Tip: To toast panko, cook it in a medium skillet over medium 5 minutes or until golden, stirring frequently.
For more vegan cauliflower recipes, check out these tasty ideas:
- Curried Butternut Squash and Cauliflower Stew
- Red Onion and Charred Cauliflower Tacos
- Roasted Cauliflower and Quinoa Casserole
- Or take a look at our full collection of tasty cauliflower recipes!
By Ellen Boeke,
Ingredients
- 3 lb. rutabagas, peeled and cut into 1-inch pieces (8 cups)
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 cups fresh cauliflower florets (1¼ lb.)
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
- 2 teaspoons dried Italian seasoning
- 2 teaspoons paprika
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- 1 14.5-oz. can no-salt-added fired-roasted diced tomatoes, undrained
- ¼ teaspoon crushed red pepper
- 3 cups fresh baby spinach
- 1 tablespoon balsamic vinegar
- ½ cup whole wheat panko, toasted (see Tip, above)
Instructions
- Preheat oven to 400°F. Place rutabagas in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until tender; drain. Add nutritional yeast, salt, and black pepper. Mash to desired texture.
- Meanwhile, line a large rimmed baking pan with parchment paper. Add cauliflower, chickpeas, Italian seasoning, paprika, and 2 tablespoons water to pan. Toss to coat. Roast 20 to 25 minutes or until cauliflower is tender, stirring once.
- For sauce, in a large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomatoes and crushed red pepper. Cook 5 minutes or until liquid is slightly reduced. Stir in spinach until wilted.
- Spoon rutabaga polenta into shallow dishes. Top with tomato sauce and cauliflower mixture. Drizzle with balsamic vinegar. Sprinkle with panko.
Per serving (⅙ of recipe): 410 calories, 76 g carbohydrates, 20 g protein, 5.2 g total fat, 0.8 g saturated fat, 0 g cholesterol, 396 mg sodium, 20 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 4 votes)Added fresh mushrooms to the sauce boost the health factor!
Just made this. From start to eating was almost exactly 1 hour including prep and cooking. It was delicious. Don't forget the balsamic vinegar, it gives that sweet, acidic pop.
Had this tonight —- loved it, and filling too.
This was an excellent meal! Loved all the flavours and textures! Will make it again for sure.