Saw this on the Today show...

...thought it looked yummy! I'd have to substitute the cauliflower for the picky one, but otherwise this looks fast and healthy:

Pasta with roasted cauliflower, parsley, and breadcrumbs

Serves 4

Cauliflower tastes surprisingly nutty and sweet when roasted — break it up into small florets to help it cook quickly. We like cavatappi, but any short pasta will work.

INGREDIENTS

• Coarse salt and ground pepper

• 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets

• 1 medium red onion, halved and cut into thin wedges

• 5 garlic cloves, peeled and halved

• 1/4 cup olive oil

• 4 slices white sandwich bread

• 12 ounces cavatappi or other short pasta

• 1/4 cup grated Parmesan, plus more for serving (optional)

• 1/4 cup fresh parsley, chopped

DIRECTIONS

Prep time: 10 minutes/ Total time: 30 minutes

1. Preheat oven to 475°, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutritional information: Per serving: 560 cal; 17.5 g fat (3.6 g sat fat); 18.3 g protein; 84.8 g carb; 6.6 g fiber

AND THIS ONE LOOKS GOOD TOO!

Cuban black-bean stew with rice

Serves 4

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It’s also delicious with chips or tortillas alongside.

INGREDIENTS

• 1 1/2 cups long-grain white rice

• 1 tablespoon olive oil

• 1 medium red onion, chopped

• 1 garlic clove, minced

• 1 red bell pepper (ribs and seeds removed), chopped

• 2 cans (19 ounces each) black beans, rinsed and drained

• 1 can (14.5 ounces) vegetable broth

• 1 tablespoon cider vinegar

• 1/2 teaspoon dried oregano

• Coarse salt and ground pepper

• Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

DIRECTIONS

Prep time: 20 minutes/Total time: 30 minutes

1. Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.

2. Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.

Nutritional information: Per serving: 439 cal; 5.1 g fat (0.6 g sat fat); 13.8 g protein; 81.4 g carb; 10.3 g fiber