Roasted Romanesco with Garlic, Lemon, and Parmesan
Roasting veggies is my go-to for a healthy, easy side. Simple recipes like this make eating well effortless!
Romanesco is a vibrant fall vegetable, similar to broccoli and cauliflower, with a fresh, crisp flavor.
“What does Romanesco broccoli taste like?”
Raw Romanesco is crisp and mildly sweet, with a flavor similar to cauliflower but a bit nuttier and more delicate. When cooked, it softens and becomes richer and slightly buttery, with roasted notes that bring out its natural sweetness.
Why You’ll Keep Making This Romanesco Again and Again
Easy: This recipe comes together with simple ingredients and minimal cleanup.
Nutritious: Romanesco has vitamin C, fiber, and other nutrients. Plus, it’s a delicious way to amp up your daily intake of veggies.
Quick: This recipe is ready in under an hour. Prep time is 5-10 minutes, depending on how confident you feel trimming the romanesco. Roasting takes about 20-25 minutes, and finishing (adding toppings, tossing, and serving) takes about 5 minutes.
Seasonal: This is one of my favorite fall veggies. It’s unique, healthy, and delicious. You can find Romanesco at your local farmers’ market, but I found this head at my local grocery store. I was super excited to see one of my favorite veggies in the produce aisle.
Great for Meal prep: I love to make a big pan of this for ingredient prep and eat the roasted veggies in grain bowls or as a snack throughout the week.
One Head of Romanesco – trimmed into florets Olive Oil – one that you would want to dip bread in
Garlic Cloves – minced
Lemon – both the zest and juice
Parmesan Cheese – as much or as little as you would like. Its nutty flavor enhances the veggie.
Red Pepper Flakes – for a touch of heat
Salt and Pepper – to taste. I use 1/2 tsp salt while roasting and finish it off with fresh cracked pepper.
Tip: The Parmesan adds its own salty kick, so I usually taste and only add a pinch more salt at the end if needed.
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Spread in a single layer on the large baking sheet or cast iron skillet.
Roast in a hot oven for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.
Taste and adjust salt if needed. Serve warm.
Recipe Tips & Variations
Make it vegan: Swap Parmesan for nutritional yeast or pine nuts.
Add freshness: Finish with fresh parsley for more herbaceousness.
Meal prep tip: Roasted Romanesco keeps well for up to 3 days in the fridge; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Veggie Tip: Because Romanesco has a firmer texture than cauliflower, you’ll want to avoid over-cooking. Keep the veggie with a bit of crunch.
Serving Suggestion: This side pairs beautifully with pasta, grilled fish, roasted chicken, or alongside a garden-fresh green tomato salad. I love to make this with some homemade pizza or Cashew Alfredo Pasta to bump up my veggies!
Nutrition Highlights (per serving, serves 4)
Per serving, this side dish has ~160 kcal, 6-8 g protein, and 5-7 g dietary fiber!
Romanesco is rich in vitamin C, fiber, and plant compounds that support gut health and immunity. Plus, this dish easily adds a full 1 vegetable serving to your day! I love that this is a side dish that will fill you up with fiber and a touch of protein!
More Veggie Recipes You Will Love
What other cool-season veggies are you harvesting or purchasing this fall? Check out some of my favorite seasonal recipes.
Roasted Romanesco with Lemon, Garlic, and Parmesan
Sarah Harper MS, RD, LDN
This roasted Romanesco with garlic, Parmesan, and chili flakes is a simple, plant-forward side dish that’s nutty, slightly spicy, and perfectly golden on the edges.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss Romanesco
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Roast
Spread in a single layer on the baking sheet.Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Finish
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.Taste and adjust salt if needed. Serve warm.
Notes
Romanesco is a great source of fiber and vitamin C. According to USDA FoodData Central and independent nutrient analyses, 100 g of raw Romanesco provides about 5.5 g of dietary fiber (SNAP Calorie, n.d.). Source:USDA FoodData Central / SNAP Calorie – Romanesco Broccoli Nutrition
Easy High-Protein Whipped Herb Cottage Cheese Sauce
This recipe comes together in about 5 minutes! It uses simple ingredients and is delicious on so many foods! From roasted veggies to wraps to grain bowls, this recipe will be your new go-to for dipping, drizzling, and slathering.
I took this recipe and used it as a finisher for my Zucchini Casserole! It’s a great way to bump up the protein and flavor!
Equipment
Blender or food processor – you could also use a mini food processor.
Measuring cups and spoons
Rubber spatula – To scrape down the sides of the blender for an even texture.
Sharp knife and cutting board
Ingredients for This Recipe
This creamy whipped sauce is a delicious way to enjoy cottage cheese in a fresh, flavorful way.
Full-fat cottage cheese: For the best flavor and a rich, creamy texture. I chose a local cottage cheese to Washington, Eberhard’s, but use whichever brand you prefer!
Rice wine vinegar (or white wine vinegar): Adds a subtle tang and brightness.
Olive oil: Brings healthy fats and a smooth, silky finish.
Fresh herbs: Chives, basil, parsley, and (optional) tarragon. Use whatever herbs you have on hand or growing in your garden! If I were choosing just two, I’d go with basil or parsley plus chives.
Salt and freshly ground black pepper: always to round out flavors!
How to Make the Sauce in 5 minutes or less!
This Whipped Cottage Cheese Herb Sauce comes together in minutes, just blend, stir, and serve.
Blend the base: Add cottage cheese, rice wine vinegar, olive oil, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
Tip: Scrape down the sides once or twice to ensure a silky texture, no lumps!
Add herbs: Stir in (or pulse briefly) the chives, basil, parsley, and tarragon.
Taste and adjust: Add an extra splash of vinegar for more tang or another pinch of salt to brighten the flavor.
Serve and store: Spoon over warm casseroles, roasted vegetables, or grain bowls. Store leftovers in a sealed jar for up to 3 days and stir before serving.
Tip: For an extra-smooth finish, chill the sauce for 30 minutes before serving; it thickens slightly and the flavors meld beautifully.
Optional Swaps and Add-Ins
Try some of these easy (and delicious) ways to make this sauce your own:
Cottage cheese: For a more luxurious dip, swap part of the cottage cheese for sour cream. You can also use plain Greek yogurt for extra tang and creaminess.
Garlic: Add a clove of fresh garlic or a pinch of garlic powder for more flavor, it instantly turns this into a garlic-herb cottage cheese dip or sauce.
Acid: Swap the vinegar for fresh lemon juice for a brighter, citrusy twist.
Healthy Ways to Use Cottage Cheese Sauce
Make this recipe and use it for meal prep during the week! I like to whip up a batch on Sunday and use it with meals throughout the week.
As a high-protein dip: This makes for a great high-protein snack or the perfect appetizer. Use it as a dip for pita chips, pretzels, fresh veggies such as bell peppers, carrots, celery, or snap peas, or even roasted veggies and potatoes.
In a wrap or sandwich: this makes a great spread for a midday meal.
Drizzled on a bowl: Think a grain base with veggies, a protein, something extra for flavor, and this sauce. Try Quinoa, chopped kale, shredded carrot, and sliced radishes, with baked tofu, green onion, olives, and this sauce.
This sauce is a great alternative to many mayo-based sauces or store-bought sauces that may be loaded with sugar and other unpronounceable ingredients.
With about 15g of protein per cup, cottage cheese is a terrific vegetarian option for increasing protein in the diet. Cottage cheese is also calcium rich, important for bone and muscle health. Herbs have antioxidants and micronutrients.
How Long Does It Last in the Fridge?
In an airtight container, this sauce will last 3-5 days in the fridge. Great for meal prepping for the week! Use it as a sauce for a zucchini casserole, then as a spread on sandwiches and wraps for lunches later in the week.
More Easy Recipes for Healthy Sauces and Dressings
Creamy, herby, and high in protein, this whipped cottage cheese sauce adds a fresh, flavorful boost to veggies, grain bowls, and everything in between.
Add cottage cheese, vinegar, olive oil, salt, and pepper to a blender or food processor.
Blend in Herbs
Stir in or briefly pulse the chives, basil, parsley, and tarragon. (Per desired consistancy).
Taste and Adjust
Taste the sauce and adjust as needed, such as add a pinch more salt, a drizzle of vinegar or lemon juice for brightness, or extra herbs for a stronger flavor.
Serve
Spoon or drizzle over casseroles, roasted vegetables, or grain bowls.
Easy And Healthy Cheesy Zucchini Casserole with Mushrooms and Cottage Cheese
Hello Zucchini Lovers! Whether you grabbed some zucchini from the farmers’ market, have some in your fridge that you want to use up, or have a bunch growing in your garden, this recipe is for you!
This recipe is perfect for when you have an abundance of zucchini. You can even prep your summer zucchini for winter casseroles by freezing it when it is ripe and ready for eating. Anyway you slice it, this is one of my favorite casserole recipes featuring tender zucchini.
I make this casserole extra special with a homemade walnut breadcrumb topping made with leftover crusty bakery bread and I serve it all with a whipped herbed cottage cheese sauce for extra creaminess and freshness. This recipe is soon to be your favorite zucchini recipe.
Why You Will Love This Recipe
Vegetarian: This is 100% vegetarian
High Protein: This recipe has high-protein ingredients like cottage cheese and eggs.
Veggie Packed: This recipe is loaded with zucchini and mushrooms
Cheesy: This recipe has creamy cottage cheese and sharp and creamy parmesean cheese, adding to the decant flavors of the dish.
Whole Foods: You know all the foods in this recipe.
Easy Recipe: This Easy zucchini casserole recipe is perfect as an easy side dish to compliment a main protein like grilled chicken thighs, baked fish, or air fryer tofu.
Versatile: keep this 100% vegetarian or add some ground chicken or turkey to the mushroom sauté before the bake for even more of a protein punch.
Special Touches
Meal Prep Friendly- this is there perfect side dish to make in advance for busy weeknights.
Equipment
mixing bowl
measuring cups
mandolin or sharp knife
casserole dish
serving spoon
Ingredients
Zucchini Slices: Sliced thin with a mandolin, but you could use a sharp knife Sautéed Mushrooms: Sliced and sauteed in a good-quality olive oil Cream sauce base: With ingredients such as cottage cheese, milk, eggs, parmesan cheese, and olive oil, this cream sauce is truly luxurious while adding bulk to the recipe. Bread Crumb Topping: This sends this recipe over the top. Making your own homemade breadcrumb walnut topping makes this casserole extra special. Whipped Herb Cottage Cheese Sauce to Finish: This adds a boost of freshness that visually looks amazing, but also tastes fantastic paired with the zucchini and mushrooms.
Step-by-Step Instructions
Prep the pan & zucchini
Heat oven to 375°F (190°C). Lightly oil a 9×9 baking dish.
Slice 2 medium zucchini into thin rounds.
Tip (avoid watery bakes):Skip extra-large zucchini, they hold more water and taste blander. Using frozen zucchini noodles? Thaw, squeeze dry, and chop into 1–2″ lengths so they layer neatly.
Sauté the veggies
In a large skillet, heat 1 Tbsp olive oil.
Cook 1 sliced onion until golden (about 8 min). Add 3 cloves minced garlic and 8 oz sliced mushrooms; cook until the mushrooms release liquid and it evaporates and they brown (6–8 min). Season with salt/pepper.
Tip Moisture control: Cook until the pan looks nearly dry, this keeps the casserole from becoming too watery.
Make the cream base
Whisk ¼ cup milk, ¼ cup cottage cheese, 2 eggs, ¼ cup grated Parmesan, a pinch of red pepper flakes(optional), salt, and black pepper until smooth.
Assemble
Layer all the zucchini in the dish.
Spoon the mushroom-onion mixture over top.
Pour the cream base evenly over the vegetables.
Sprinkle the remaining ¼ cup Parmesan over everything.
Top with ½ cup walnut breadcrumbs (your mix of fresh breadcrumbs + chopped walnuts).
Finish with a generous drizzle of olive oil over the crumbs.
Bake
Cover the dish loosely with foil and bake 20 minutes.
Remove foil and bake 15–20 minutes more, until the top is golden and the center is set.
Oven variance tip: Cooking times vary by oven, check early on in the bake. If the top browns too fast, re-cover with foil.
Rest & Finish
Let sit 10 minutes to set.
Shower with fresh herbs (basil, parsley, chives, thyme, or oregano).
As a side dish: Pair with roasted chicken, grilled fish, or a simple green salad.
As a brunch recipe: Serve warm with eggs and fresh fruit.
Healthy snack: Cut into squares and enjoy warm or cold.
Meal prep: Portion into containers for easy grab-and-go lunches or dinners.
Storage Suggestions
Refrigerator: Let the casserole cool completely. Store leftovers in an airtight container or cover the baking dish tightly with foil. Keep in the fridge for up to 5 days.
Freezer: Slice into portions and wrap tightly in foil or place in freezer-safe containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating Instructions
Oven (best for texture): Preheat to 350°F (175°C). Cover the casserole with foil to prevent the topping from burning and heat for 20–25 minutes, or until warmed through. For a crispier topping, remove foil for the last 5 minutes.
Microwave (quick option): Place a portion on a microwave-safe plate, cover lightly, and heat for 1–2 minutes, checking halfway through. Note: the topping will soften in the microwave.
From frozen: Bake covered at 350°F for 40–45 minutes, then uncover and bake another 10 minutes until hot in the center and the topping is crisp.
This recipe might be even better the next day as leftover zucchini casserole! It might sound weird but, I love to eat a slice of this at breakfast with a cup of coffee and a side of fresh fruit.
Healthy Zucchini Casserole with Walnut Breadcrumb Topping
Sarah Harper MS, RD, LDN
This Healthy Zucchini Casserole incorporates zucchini, mushrooms, and cottage cheese to create a delicious and creamy casserole. Ready in just 45min this recipe is easy to make and quick to bring together.
½cupparmesan cheesedivided, 1/4 cup for cream base, 1/4 cup for layering
2eggs
3tbspfresh herbs
Walnut Breadcrumb Topping
2cupsbread cubesstale or day old works best
2tbspolive oil
⅓cupwalnuts
¼tspkosher salt
¼tspblack pepper
½cupWhipped Herb Cottage Cheese Sauceoptional
Instructions
Preheat oven:
Heat to 375°F (190°C). Lightly oil a 9x9 or similar baking dish.
Cook aromatics:
Heat olive oil in a skillet. Add onion and cook until golden, about 8 minutes. Add garlic and mushrooms with a pinch of salt. Cook until mushrooms release liquid and start to brown, ~6–7 minutes.
Make cream base:
In a bowl, whisk together milk, cottage cheese, ¼ cup Parmesan, and eggs. Season with salt and pepper.
Walnut Breadcrumbs
Tear or cube the bread, then pulse in the food processor until you reach coarse crumbs.Spread the fresh crumbs on a baking sheet. Bake at 300°F (150°C) for 8–12 minutes, stirring once or twice, until dry and golden.You can pulse the walnuts separately in the food processor, then toast them together with the breadcrumbs in the oven ortoss both in a skillet with olive oil until fragrant.Season with salt, pepper, and Parmesan (if using).
Assemble casserole
Spread zucchini slices in the baking dish.Add the mushroom-onion mixture.Pour the cream base evenly over the vegetables.Sprinkle the remaining ¼ cup Parmesan over the top.Add an even layer of walnut breadcrumbs.
Bake:
Drizzle the top generously with olive oil. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 15–20 minutes until golden and set in the center.
Kale Apple Walnut Salad with Creamy Walnut Dressing: A Perfect Kale Salad for The Cooler Months
This Kale Apple Walnut Salad is one of many great easy salad recipes. I pull it out as one of my fall salads or a healthy dose of green in the winter months. This hearty kale salad also makes a great addition to any Thanksgiving menu.
I love Massaged Kale Salads. They are easy, healthy, and a great way to eat more veggies.
Kale Apple Walnut Salads are not new to the internet. However, I love them because you can take that base salad concept and make it your own with additional ingredient add-ins and different salad dressings.
The Ingredients in This Kale Salad Recipe
Massaged Kale: Massaging the kale leaves allows for a more palatable salad. Each bite is more manageable and chewable. Check out my article all about How to Create the Perfect Kale Salad. Lacinato kale works well in this salad but you could also use a curly kale or baby kale.
Walnuts: I use freshly toasted crunchy walnuts in the salad dressing and as a salad topper. Walnuts, like many other nuts, are heart-healthy! I love the nutty and earthy flavor.
Fresh Apples: In this recipe, I use two different types of “all-purpose” apples. I use sweet Honeycrisp apples, Granny Smith, or Pink Lady. These tangy apples are crisp with sweet-tart harmonies and hints of berry flavors.
If you want to substitute the apple, I recommend pears. I recommend a crispier pear variety like a Bosc pear. You could also sub in celery for a crunchy addition or even fennel with a licorice-like flavor.
I prefer to cut the apples into thin matchsticks but diced apples work well too.
Crispy Quinoa: This is a fun way to incorporate whole grains into your salad. You could use cooked quinoa that is not crispy to make this more of a grain bowl, but I love the crispy quinoa over-top the salad for a crispy, crunchy, and nutty finish. The little black specs in my photos are crispy quinoa.
The Creamy Walnut Dressing
I keep this dressing creamy yet mayo-free by using toasted walnuts. Blending nuts into a salad dressing is a delightful way to create a creamy dressing that is 100% plant-based.
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead.
Don’t have walnut oil? Olive oil will also work in this recipe.
In a blender or food processor, combine the walnut oil, toasted walnuts, apple juice, apple cider vinegar, water, maple syrup, garlic, Dijon mustard, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Prepare the Kale:
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips)
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad:
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad:
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Substitutions & Additions
Substitutions
Walnuts: Option to substitute the crunchy walnuts for other crunchy nuts or seeds such as pumpkin seeds, sunflower seeds, or almonds.
Apples: Option to substitute the apples with another fruit such as pomegranate seeds, dried cherries, or dried cranberries.
Additions
Do you want to bulk up this Kale Apple Walnut Salad? You can add roasted butternut squash, roasted chicken, or leftover Thanksgiving turkey.
Feeling like you want some cheese? You can add some vegan feta or, if not trying to keep this a plant-based salad, feel free to incorporate some cheese! Feta cheese, blue cheese, or goat cheese would taste great in this recipe.
I love to encourage creativity in the kitchen. Let this recipe bring on the inspiration!
Tips and Tricks
Washing Kale
Tip: Use a Salad Spinner
One of my favorite ways to wash lettuce and greens for salads is with a large bowl of cold water and a salad spinner.
Washing lettuce and kale for salads is so much easier with a salad spinner. I like to submerge the kale leaves in a large bowl of clean cold water and swish them around. This will loosen any dirt or debris and it will sink to the bottom of the bowl.
Then, rinse the kale with cool running water and add it to your salad spinner to remove excess water from formthe leaves.
Dealing with Leftovers
Dressing Tip:
This dressing is simple, and a great recipe to make in bulk and in advance. You can freeze or save it for another recipe for later in the week, like Apple Walnut Marinated Tofu, tempeh, chicken, or salmon.
Salad Tip: If eating this salad for leftovers the next day (so good), don’t add all the crispy quinoa at once to the salad. Despite the name, crispy quinoa that is added to the salad and stored in the fridge will not retain its crispiness overnight. For best results, top each salad before serving.
Enjoy This Recipe? Check Out These Delicious Salad Recipes
In a blender or food processor, combine the walnut oil, toasted walnuts, apple cider, apple cider vinegar, maple syrup, red pepper flakes, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired.
Taste and adjust seasoning if necessary.
Prepare the Kale
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips).
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.
Notes
If you halve this recipe, make the full amount of dressing and save it for future salads or marinades. I've used this slathered over salmon and as a chicken marinade and it is perfection. Apples: I like to cut the apple into thick matchstick like slices but but diced works too. I used one honey crispy apple and one Green Newtown Pippin apple.
One-Pot Trader Joe’s Cauliflower Gnocchi in Pumpkin Brown Butter Sage Sauce
Why You Will Love This Recipe
Added Lentils for fiber and protein: Lentils are high in fiber! The lentils and the cauliflower gnocchi are loaded with fiber! The high fiber in this meal promotes satiety, heart, and gut health! This meal is also full of plant protein! Lentils are one of the most protein-dense legumes! Additionally, they are a fraction of the cost of meat!
One-Skillet Dinner: This saucy dinner comes together in one pot or skillet, making it super easy for quick and easy weeknight meals.
Seasonal weeknight meal using a can of pumpkin: This delicious dinner uses a whole can of pumpkin! I that this recipe is perfect for when you have a leftover can of pumpkin or even part of a can of pumpkin and don’t know what to do with it. Even tho my recipe calls for an entire can, you can use more or less depending on what you have on hand.
Ingredients You’ll Need
Frozen gnocchi: I use Trader Joe’s cauliflower gnocchi and pumpkin gnocchi in these photos! The recipe calls for 2 bags of Frozen Cauliflower Gnocchi, vegan and gluten-free!
Red lentils: The secret plant-based nutrient powerhouse in this dish! Lentils add lots of fiber, protein, vitamins and minerals!
Onion and Garlic: Adds flavor, and the onion adds some bulk and texture.
Brown Butter and Sage: This complementary duo adds that depth of richness and woodsiness to the dish.
Broth and Milk: These ingredients help to create the sauce for the gnocchi and lentils. Reminiscent of a very thick soup or curry!
Bonus ingredient: Swap one of your cauliflower gnocchi bags for a package of Trader Joe’s soft and pillowy potato and pumpkin gnocchi!
Step-by-Step: How to Cook Trader Joe’s Cauliflower Gnocchi in a Skillet
Brown the Butter & Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Tip: You must remove the sage from the brown butter before adding the onion, or it will start to break apart! You want whole leaves to top your meal with! Trust me, brown butter fried sage leaves are an insanely delicious topping for this recipe!
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 4-5 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi & Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Tip: If adding fresh pumpkin gnocchi, it only needs a few minutes to cook in the sauce. I like to purchase the pumpkin gnocchi fresh, then freeze it. When I am ready to use it in cooking, I cook it like I would the cauliflower gnocchi, so I throw them in together like I show in the photos.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of Parmesan or red pepper flakes before serving.
Variations of This Recipe
Add riced cauliflower for more bulk and veggies.
Omit Lentils for a creamier, less textured sauce.
Add Tofu, tempeh, or serve with chicken sausage for more satisfying protein.
Use another mashed or canned winter squash, such as butternut squash or acorn squash.
Omit parmesan and use margarine or olive oil, coconut milk over the dairy for a 100% vegan recipe.
Option to change out the gnocchi: swap the bag of cauliflower gnocchi and use your usual potato gnocchi, or your favorite brand.
Serving Ideas For This Trader Joe’s Cauliflower Gnocchi Recipe
Pair with roasted veggies, sauteed green beans, a fall salad, or my favorite way to enjoy this recipe with a chunk of crusty bread! This is a great way to stretch the recipe into more meals, making it perfect for meal prep.
Storing and Reheating Leftovers For Easy Meal Prep
This recipe makes 6 servings, making it perfect for meal prep.
I like to store leftovers in an airtight container for 5 days in the fridge. Reheat in a skillet or the microwave, option to add a splash or broth or cream.
You can also freeze this recipe for 3-6 months. I recommend portioning it out beforehand for easy grab-and-go meals.
What’s in Trader Joe’s Cauliflower gnocchi
This vegan and gluten-free Trader Joe’s item is made with is made with cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt. That’s it!
More Simple Trader Joe’s Cauliflower Gnocchi Recipe Ideas
Simply boiled, then tossed in your favorite sauces such as my cashew Alfredo sauce for a vegan and gluten-free meal.
Sprayed with a bit oil oil and crisped up in the air fryer with your favorite sauce for dipping, like my Southwest sauce.
Placed in a single layer on a baking sheet and roasted until cooked.
24ozTrader Joe’s cauliflower gnocchi (frozen, do not thaw)2 bags
15ozpumpkin puree1 can
½cupwhole milk
¼tspground nutmeg
¼cupgrated parmesan cheesemore for finishing
Instructions
Brown The Butter and Sage
Melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter foams and turns golden brown (3–4 minutes). Remove sage leaves and set aside.
Cook Onion
Add onion to the brown butter with a pinch of salt. Cook 10–12 minutes, stirring occasionally, until soft and golden. Stir in garlic and cook for 30 seconds.
Make a Roux
Sprinkle flour into the onion mixture and stir for 1 minute until it forms a paste.
Cook Lentils
Stir in red lentils and 2 ½ cups broth. Simmer uncovered, stirring occasionally, until lentils are just tender and most of the liquid is absorbed, about 12–15 minutes.
Add Cauliflower Gnocchi and Pumpkin Sauce
Stir in pumpkin puree, 1 cup broth, half-and-half, and nutmeg. Add frozen cauliflower gnocchi, Cook 6–8 minutes, stirring frequently, until gnocchi are tender and the sauce is creamy and slightly thickened.
Finishing Touches
Season with salt and black pepper. Stir in Parmesan, if using. Garnish with crispy sage leaves and a sprinkle of red pepper flakes before serving.
Notes
Nutrition Facts: Nutrition information is automatically calculated and may vary based on specific ingredients and portion sizes.
This is one of my favorite dip recipes, roasted eggplant dip. Inspired by a traditional baba ghanoush which incorporates roasted eggplant tahini, and spices, I use almond butter, which i regularly have on hand, and an added veggie bonus of roasted carrots.
I love the sweetness the roasted carrots add and their beautiful orange color. This dip is excellent on its own with crackers and veggie sticks. Or make a grain bowl with your favorite cooked grains, veggies, and a big dollop of this Carrot Eggplant Dip to act as a sauce!
Why You’ll Love This Recipe
Veggie-Focused: This dip is made mostly from vegetables! Roasted eggplant and carrots blend into a creamy, flavorful base that feels indulgent but is light and nourishing.
Fiber-Rich: Packed with fiber, this dip is a delicious way to help you meet your daily nutritional needs while keeping you satisfied.
Customizable: Make it your own! Add more carrots for sweetness, extra garlic for a kick, or swap in different herbs. This dip is made by YOU for YOU! Make it the way you like it!
Equipment Needed
Roasting pan or baking sheet
Tongs (for turning and handling the hot eggplants)
Food processor (or blender)
Rubber spatula (for scraping down the sides)
Measuring cups and spoons
Sharp knife and cutting board
Ingredients
Eggplant – I used mini eggplants, but any variety works. Roast until soft and charred for that creamy dip base.
Carrots – Roasting brings out their natural sweetness, which balances the smokiness of the dip
Oil – A little olive oil for roasting, plus sesame oil in the dip for flavor
Almond Butter – My swap for tahini. It adds creaminess and a subtle nuttiness.
Lemon – The zest and juice. This element brings brightness and balance.
Spices – Just a touch of salt, garlic, and cumin to round out the flavors.
Herbs – Parsley (you could also use chives, basil, or mint) for a fresh pop at the end.
Step-by-Step Instructions
Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
Step 2: Cool and prep the eggplant
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
Step 3: Blend it up
Add all the ingredients, except parsley, to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
Step 4: Serve and enjoy
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
One of my favorite ways to enjoy this dip is the simple route: pair it with crunchy veggie dippers like carrots, celery, cucumbers, tomatoes, and peppers. Add a handful of crackers, a couple of hard-boiled eggs, and some toasted sourdough “toastini,” and you’ve got an easy dinner board that comes together in minutes!
Want to mix it up? Try spreading this dip into wraps, serving it alongside warm roasted potatoes with a fresh salad, or pairing it with a grain bowl for a filling, well-balanced dinner.
Pro Tip: Got extra time in the morning? Make the dip in advance! The flavors develop more as this dip sits.
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
6mini eggplants515g, 6-8 mini eggplants, or 3 small eggplants
1large carrot85g
1tbspolive oil13g, more for garnishing
2tbspalmond butter32g
1tbspsesame oil13g
2tbspfresh lemon juice30g
1tsp lemon zest
1garlic clove, minces
½tspkosher salt
¼tspground cumin
fresh parsleyfor garnish
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).
Cool and Remove Skin
Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.
Blend Ingredients
Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Serve
Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.
