Rainbow Chard Galette

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

This Rainbow Chard Galette is so good (I mean, there’s cheese and puff pastry, what’s not to love) and a serious show stopper for your Easter feast (or any day, really).

Take me to the recipe!

OVENS, amiright? It recently occurred to me that the real secret to successful baking is knowing your oven well. I mean, measuring and experience and bringing things to room temperature and patience are also important, but seriously, if you know that your oven runs hot or cool or that it has uneven spots, you can really up your baking game.

As you can tell, I’m still adjusting to our oven even though we’ve lived in our current house for almost two years.

Luckily, I’ve found that store-bought puff pastry is fairly forgiving. As long as your filling isn’t too wet and the oven is at least 400 degrees, you’re pretty safe.

Which makes this easy galette a reliable option for your holiday table.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

A couple of notes:

  • I like to rip the greens off of the stems and then arrange the stems in a way that flexes my OCD muscles. HOWEVER, you can opt to chop everything together to save time and that’s perfectly acceptable.

  • Roasting garlic makes the flavor mellow and mild, which I like here because it lets the chard sing. But if you like a stronger garlic flavor, chop the cloves and saute them with the spring onions and greens instead of roasting. Or you can do half and half.

  • This galette really needs salt. I salt at the beginning and end of wilting the greens and then finish with some more salt. I like salt. If you don’t, I urge you to salt at the beginning and end of wilting (and taste test to make sure it’s not too much) and then skip the final salting rather than waiting to add salt at the end.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Rainbow chard galette


Time: 50-60 minutes (about 30 minutes active time, depending on how intense you get about arranging the chard stems)
Yield: 9 medium pieces

 

4 large garlic cloves
2 Tbsp olive oil + more for roasting the garlic (about ½ cup)
2 large spring onions (white/purple and green parts), chopped (about 1 heaping cup) sub scallions if necessary
10 cups chard leaves, measured after chopping, lightly packed (about 2 medium bundles)
2 tsp balsamic vinegar
1/4 tsp kosher salt (a few big pinches)
A few cracks of black pepper
1 cup ricotta
3/4 cup nutty cheese like gruyere or aged Gouda, shredded
1 puff pastry sheet
1 Tbsp roasted garlic oil (from earlier roasted garlic)
1 egg, whisked

Preheat oven to 425.

Smash four garlic cloves (no need to remove the skin) and place in an oven-safe ramekin. Add enough olive oil to cover the garlic. Cook in the oven for 6-8 minutes, or until you start to smell garlic and the cloves are fork tender.

Meanwhile, heat 2 Tbsp olive oil in a very large skillet. Add the spring onions and sauté until translucent and fragrant, about 2 minutes.

Add the greens and a large pinch of salt. Cook until wilted, about 8-10 minutes.

Add the balsamic vinegar, another large pinch of salt, and a few cracks of fresh black pepper and stir a few times.

Once wilted, place the onions and greens into a large bowl. Add the cheeses and roasted garlic. Mix well.

On a floured surface, roll out the puff pastry dough to a thickness of 1/8th to 1/16th of an inch (about 1/3 bigger than original packaging). Move the dough to your sheet pan.

Spread the greens and cheese on the puff pastry, leaving a 1-inch frame. Fold the bare edges over onto the greens and cheese mixture.  

Arrange the chard stems in your desired pattern.

Brush the chard stems with 1 Tbsp roasted garlic oil.

Brush the lightly beaten egg over the visible parts of the pastry crust.

Bake for 18-20 minutes or until the bottom and the edges are golden brown.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Healthier apricot carrot cake

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Cake with vegetables sounds healthy, but is usually far from it. This version lightens up the traditional recipe with dried apricots, applesauce, and coconut sugar; reduces the fat and swaps in coconut oil; and swaps out half of the white flour for whole wheat. Add in walnuts for Omega-3s (or leave them out to make this school safe) and you have a healthier option for your Easter table that’s equally delicious and showstopping.

Take me to the cake!

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I’m still struggling with the eternal question: Is it worth it to healthify desserts? If my kid factors into the equation, then yes. He’s often satisfied with a “healthy” sweet. I, on the other hand, really wanted a doughnut for breakfast and no amount of healthy treats was going to cut it.

However! If there’s a recipe ripe for healthifying, a dessert starring a vegetable is it.

I started recipe testing this cake by dumping everything into a bowl and calling it a day. The results were delicious, but dense, so I decided to do as others have done and whip the eggs and sugar at the start to make the crumb a bit lighter. Often, cake directions tell you to cream butter and sugar / butter and eggs / sugar and eggs (as in this case) until they’re “light and fluffy.” Unfortunately, the coconut sugar is so dark that you’ll never really achieve this. What you want instead is just to aerate the eggs, sugar, and other liquids. Don’t worry about it too much, just make sure that you see lots of bubbles once all of the liquid is combined.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Alone, this cake is delicious, but tastes like a muffin or a quick bread, not a cake. But slathered in cream cheese frosting, this is a CAKE.

Can I tell you a secret about making the frosting? I don’t measure the sugar. You heard that: I don’t measure the sugar. I mix in a couple of large spoonfuls and then add more to taste. I like a frosting that isn’t too sweet and the beauty of cream cheese frosting is the tang, which gets totally masked by too much sugar.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes

Apricot carrot cake

Adapted from Bake from Scratch and Natasha’s Kitchen

Time: 1 hour, 30 minutes (about 45 minutes of active time, including frosting the cake)
Yield: 8 GIANT slices, 10-12 normal slices

1 cup apricots, chopped
1 Tbsp flour (AP or Whole Wheat)
4 eggs
1 cup coconut sugar
¼ cup coconut oil, melted
1 cup unsweetened applesauce
2 tsp vanilla extract
1 cup whole wheat flour (pastry or white whole wheat are also great)
1 cup AP flour
1 tsp baking soda
1½ tsp baking powder
2 tsp cinnamon
½ tsp allspice
¼ tsp fine sea salt
12 oz carrots; trimmed, peeled, and shredded (about 3 cups, lightly packed shredded carrots)
1 cup walnuts, toasted (optional)

 

Preheat the oven to 375.

Grease two 9-inch cake pans, or a 12-cup muffin tin liberally with melted coconut oil or cupcake liners. Set aside.

In a small bowl, chop the apricots and toss with 1 Tbsp of flour (either AP or whole wheat). Set aside.

Toast your walnuts in the preheating oven, keeping an eye to ensure that they don’t burn while you continue prepping your other ingredients. Set aside.

Trim, peel, and shred your carrots. Set aside.

In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and sugar for about 3 minutes on a medium high setting (or on high if your hand mixer isn’t very strong). The eggs won’t get lighter in color because the coconut sugar is quite dark, but you will see lots of little air bubbles formed and the volume of the liquid should increase.

Reduce the speed of your mixer to low (medium-low for a hand mixer) and slowly add the oil, applesauce, and vanilla extract.

Sift the dry ingredients together into the wet ingredients. Fold until just combined and no lumps remain.

Fold in the carrots, apricots, and toasted walnuts (if using).

Pour half of the mixture into each cake pan (or, fill each muffin cup until about 2/3 full).

Bake, rotating halfway through, for 20-23 minutes for the cakes or 15-18 minutes for the muffins. You want the cakes to be springy when touched and for a tester to come out with a few crumbs or clean.

Let the cake cool entirely before icing.


Cream cheese frosting
2 blocks cream cheese, softened
2 sticks butter (1 cup), softened
2 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 cup powdered sugar, plus more to taste

Combine the cream cheese and butter in a large bowl or in the bowl of a stand mixer. Using the paddle attachment on your mixer or your hand mixer, combine and whip the butter and cream cheese on high for 3-4 minutes. Add the vanilla and salt and whip on medium to combine.

Add the powdered sugar a few Tbsp at a time and SLOWLY whip the sugar into the rest of the mixture on low (otherwise you’ll have powdered sugar all over your kitchen). Once the initial amount of powdered sugar is incorporated, add more, a few Tbsp at a time, to taste. When all of the sugar you want is incorporated, turn the mixer back to high and whip for 3-4 more minutes.

Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes
Healthier apricot carrot cake | Me & The Moose. This healthier carrot cake uses no refined sugar, reduces the fat, and increases the veggies to make a cake that is equally light and delicious. #meandthemoose #carrotcakerecipes #carrotcake #healthybaking #healthybakingrecipes #healthyrecipes #healthycake #cake #cakerecipes



Spinach and kale tots

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

One reliable way I could get some greens into M was to present things as a “tot.” He really loved the Spinach and Kale Bites from Trader Joe’s, but our store has been out of them for weeks. So here is my copycat version.

Take me to the tots (recipe)!

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Note my use of the past tense up there.

M is still in his picky phase that I’ve mentioned before. He’s off of hummus, but full steam ahead with smoothies. One day he loves yogurt and the next he won’t touch it. Some days, carrots are a safe food and other days broccoli is his only vegetable. One day he’ll ask for a bowl of peas (straight up with nothing on them) and another day he’s picking them out of his mac and cheese. It’s maddening.

However, food refusal is a normal part of eating for kids. It’s hard to learn how to eat! Their taste buds are changing, their caloric needs swing wildly from day to day, and part of a preschooler’s job is to push against boundaries, so if there are rules around food in your house, they’ll try to break them. It’s how kids operate.

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

One of my big things is making the same food for the whole family, so the good news here is that I really like these tots and they’re packed with veggies, so they make a good snack for the grownups as well.

Make these tots! One day my kid will eat them, I’m sure. And until then, I’ll eat them.

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Spinach and kale tots

1 bag frozen spinach, thawed and squeezed dry
1 bag frozen kale, thawed and squeezed dry
¾ cup panko breadcrumbs
¾ cup grated Parmesan
½ cup shredded mozzarella
Heaping ½ tsp sea salt
Heaping ½ tsp onion powder
Heaping ½ tsp garlic powder
2 eggs

Preheat the oven to 350.

Thaw and squeeze dry a bag of spinach and a bag of kale. To achieve a smoother texture in your tots, pulse the dried greens in a food processor 10-15 times. You may need to squeeze with another towel if more liquid is released.

Place the squeezed dry greens in a large bowl and add the rest of the ingredients. Mix well to combine.

Take about 1½-2 Tbsp of the mixture and press into a nugget shape with your palms.

Place on a parchment-lined baking sheet and bake for about 25 minutes or until the nuggets feel solid when you push on them lightly.  

Yield: about 24-26 tots 

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Pasta con ceci (and white beans)

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

A one-pot, healthy, vegan optional pasta dinner full of beans and veggies that comes together in less than 30 minutes? Oh, and it’s made with things you likely have in your pantry right now (or could easily get on the cheap)? Yes and yes.

Take me to the recipe!

This dish started with Victoria Granoff’s wonderful Pasta con ceci from Food52. It’s easy, fast, inexpensive, and shockingly complex considering the petite ingredient list and short cooking time.

However, that quick cook left the chickpeas a little too raw, in my opinion. And while I love a healthy fat, the original recipe calls for lots of olive oil and I wanted to lighten it up a bit. I suspect that the larger amount of oil masks the chickpea taste a bit, but I like the idea of replacing fat with fiber and not the other way around.

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

I tried to swap in white beans for the chickpeas entirely, but they cooked down too much. Half and half white beans and chickpeas, though, proved the winning combination: Some bite from the chickpeas and some creaminess from the white beans marries perfectly.

Use whole wheat pasta and throw in some julienned kale at the end and you have a rounded, healthy dish full of fiber and protein.

Even M, who’s been in an extended picky phase, gobbled this up and we didn’t even need to put other “safe’ foods on the table.

All that to say, MAKE THIS FOR DINNER TONIGHT!

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes


Pasta con Ceci (and white beans)

4 tablespoons extra-virgin olive oil
6 large cloves garlic, peeled and smashed
1/3 cup tomato paste
1½ teaspoon kosher salt, or more to taste
1 can of white beans, drained and rinsed  
1 can chick peas, drained and rinsed
1½ cup uncooked orecchiete pasta (or another small shape)
3½ cups stock or water
1 parmesan rind (optional)
½ bushel Tuscan (also called Lacinto or Dinosaur) kale, julienned (about 1½-2 cups) 

For serving: red pepper flakes, more parmesan,

Heat the oil in a large pot over a medium-low flame, until hot, but not crackling.

Add the smashed garlic (it should sizzle in the pan right away) and cook until it’s deeply tanned, but not dark brown. Adjust the temperature as needed to avoid burning.

Add the tomato paste. It should also sizzle when it hits the pan. If not, increase the temperature. Cook, stirring and hearing the sizzle, for 30 seconds to a minute.

Add the white beans, pasta, water or stock, and salt. Bring to a boil.

Reduce the heat to low and add the cheese rind, if using. Let simmer uncovered (you should have a decent simmer going and see bubbles popping throughout the cooking. If not, increase the temperature) for 15-20 minutes or until the sauce has thickened to your liking and the pasta is cooked.

Turn off the heat and toss in your kale. Stir a few times to let the residual heat wilt the greens.

Serve.

Yield: 4 servings

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

Cacio e pepe cauliflower and chickpeas

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

Take me to the recipe!

So, I have to confess something: I’m not sold on the pretend-cauliflower-is-the-same-as-carbs trend. I’ve had the Trader Joe’s cauliflower gnocchi and it’s good, but it’s not gnocchi. I’ve resisted cauliflower pizza crust because…I just…can’t. I like cauliflower rice, but only with other strong flavors.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

However, I do like cauliflower, especially when it’s covered in cheese, garlic, and breadcrumbs.

Cacio e pepe purists may hate this recipe, but hear me out. The best part of cacio e pepe is the creamy sauce that’s achieved by mixing the starchy pasta water with cheese. But when you roast cauliflower, the stalks and larger pieces actually do get a little creamy.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

And my kiddo likes things with a crunch more than things that are soft and creamy, so throwing in a little panko is a nice textural counterpoint to the softer cheese and veggies.

Add a drained can of chickpeas and you have an actually filling vegetarian meal or a hearty side.

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners

Cacio e pepe cauliflower and chickpeas

1 large head of cauliflower
1 can chick peas; drained, rinsed, and dried
3 Tbsp olive oil
½ tsp sea salt
5-6 grinds of freshly ground pepper
¾ cup grated Parmesan or Pecorino cheese (3 oz)
2 large cloves garlic
¼ cup panko
½ tsp sea salt
¼ tsp freshly ground pepper
2 Tbsp mayonnaise

Preheat oven to 425.

Drain and dry one can of chickpeas. Set aside.

Remove the leaves from your cauliflower, but leave the central core intact. Chop into 1-inch slices. You’ll probably get between 2 and 4 intact steaks and the rest will fall into florets, which is fine.

Place the cauliflower steaks and chickpeas onto your sheet pan and then fill in with cauliflower florets.

Brush the steaks, florets, and beans with the olive oil. Sprinkle with salt and pepper.

Roast for 15-20 minutes, until the steaks are just fork tender. (You don’t want mushy cauliflower, but this is the majority of the cooking the steaks will do, so use your best judgment about how cooked you like your veggies.)

While the veggies and beans are roasting, pulse the cheese in a food processor until it’s in coarse crumbles (if not using pre-grated). Add the garlic, panko, salt, and pepper and pulse until the garlic is minced and everything is mixed together. Set aside.

Carefully remove the pan from the oven. 

Spread a thin layer of mayo over the steaks and any of the larger florets of cauliflower. Top liberally with the cheese, panko, salt, and pepper mixture. Press lightly into the steaks to get the cheese to stick.

Return to the oven and roast for another 10-12 minutes until the cheese is brown and crunchy. Keep an eye out that the cheese doesn’t burn.

Yield: 4-6 side dishes, 2-3 main dishes

Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners
Cacio e pepe cauliflower and chickpeas | Me & The Moose. This vegetarian sheetpan dish hits all the right notes of cheesy, creamy, crunchy, and delicious. It’s filled with protein and appealing to vegetarians and carnivores alike. #meandthemoose #sheetpanmeals #vegetarianrecipes #cauliflower #cheese #cacioepepe #chickpeas #vegetarian #vegetariandinners