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Mashed Rutabaga with Italian Roasted Cauliflower and Chickpeas

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  • 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:

By Ellen Boeke,

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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.
Nutritional Information:

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.

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Comments (4)

(5 from 4 votes)

Recipe Rating

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Kim Zimmer

Added fresh mushrooms to the sauce boost the health factor!

Diana Peterson

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.

Terry

Had this tonight —- loved it, and filling too.

Lori Michaud

This was an excellent meal! Loved all the flavours and textures! Will make it again for sure.

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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