vegetarian | gluten free | soy free | nut free | egg free

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

2 Tbsp olive oil

1 tsp sea salt

.25oz fresh oregano, leaves chopped

half .25oz container fresh thyme, leaves chopped

OPTIONAL: Crushed red pepper to taste

Parchment paper

For the topping:

½ pound baby spinach, chopped

1 can white navy beans, drained & rinsed

1 tomato, diced

2-3 ounces feta cheese, crumbled

3-4 ounces white cheddar cheese, shredded

Preheat oven to 375*

Toss cauliflower with olive oil, spices & herbs. Spread evenly on a baking sheet lined with parchment paper. Pop into the oven for 15 minutes.

While cauliflower roasts, add 2-3 inches of water to a large frying pan or Wok. Add spinach, turn on high heat & cover for a few minutes to flash steam. Drain spinach, rinse with cool water & squeeze with hands (literally!) to release all excess water.

Chop spinach & tomato, then drain & rinse beans in the same colander. Top roasted cauliflower with veggies, beans & cheese. Pop back into the oven for 10 minutes.

Serves 2 as a main, 4 or more as an app