Alternative proteins Series - White Bean, roasted cauliflower and red pepper salad with feta and lemon

Beans, Quinoa, Ancient Grains, Lentils,  all things that sometimes make you think of Grandma's house and tossed in soup with leftover ham or beef right???  Yes.. And, No.  I'll explain.  Beef prices are on an economic upswing which means, you, me and everybody else is paying more for the same amount of product.  We need meat?  We NEED Protein is the real answer and Beans on average give about 7-8 grams of protein per cup.  I am not telling you to "Scrap" the beef; I'm just telling you that if you mix in some alternative proteins, it could pay off in your monthly savings.  And, not only will your bank account be happy, so will your "Health account"!

Over the next few days, I will post a series of recipes I did for the Akron Canton Regional Foodbank titled Alternative proteins - when beef is too expensive.

Cheers,
Quinney

White Bean, Red pepper & Roasted cauliflower salad with caramelized onions and feta cheese

2 cans cannellini or great northern beans (drained & rinsed)

1 head cauliflower, sliced

3 T. olive oil

Kosher salt

Cracked black pepper

1 T. hot sauce

1 red pepper, diced fine

1 lemon, juiced

1 t. Chives, chopped (if fresh) ½ t. (if dried)

2 T. caramelized red onions

2 T. Feta cheese crumbles

Method:

1. toss cauliflower with olive oil, salt, pepper and hot sauce stirring well.
2. heat oven to 325 – 350 degrees. 
3. place cauliflower mixture on oven pan and bake for 10-12 minutes or until cauliflower begins to soften and brown.
4. In large bowl, toss cauliflower with beans, red peppers, lemon juice, chives & caramelized red onions.
5. re-season with salt and pepper if necessary.
6. top with crumbled feta.