Roasted Cauliflower

with an herby bean puree

By: Eleni Saltas

Roasted vegetables are undeniably delicious on their own and all, but how about taking them to the next level by pairing them with a creamy, protein-packed puree! In this recipe, cauliflower takes center stage as the vegetable of choice, and as it roasts in the oven, the puree comes together. This creamy blend combines cannellini white beans and tahini, infused with herbs and whipped to perfection. Simply plate the roasted cauliflower on the herby puree and, voila! Your ordinary roasted vegetables have transformed. For an added protein boost, sprinkle your favorite nuts like pine nuts and pistachios over the top.

Prep Time:

10 min

Total Time:

30 min

Servings:

2 to 4

Good For:

Side / Dinner

Ingredients

1 large head of cauliflower, including stalks (cleaned and cut into florets and small pieces)
2 tablespoons olive oil (or roast without oil for an oil-less recipe)
1 teaspoon dried oregano
1 teaspoon smoked paprika, or to taste
1 teaspoon salt, or to taste
1 can (15 ounces) of cannellini white beans (plus half its juices)
¼ cup smooth tahini
4 tablespoons lemon juice (plus extra for drizzling)
2 cloves garlic, minced
1 teaspoon ground cumin
Chili flakes, to taste
Half a bunch of mint or dill, roughly chopped
Handful of chopped pistachios or pine nuts

Step by Step Instructions

Step 1

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets and stalk pieces with olive oil and a generous amount of oregano, paprika and salt until evenly coated.

Step 2

Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is tender and browned, stirring halfway through cooking.

Step 3

While the cauliflower is roasting, prepare the creamy tahini-bean puree. In a food processor or blender, combine the cannellini white beans (and half its juices), tahini, lemon juice, minced garlic, ground cumin, salt, and pepper. Add chopped mint leaves or dill to the mixture. Blend until smooth and creamy, adding extra bean liquid or water if needed to reach your desired consistency.

Step 4

Once the cauliflower is roasted, remove it from the oven and let it cool slightly.
To serve, spread the creamy tahini-bean dip on a serving platter or individual serving plates. Arrange the roasted cauliflower on top of the dip and drizzle with extra bean puree if desired.

Step 5

Drizzle with lemon juice and sprinkle chili flakes and chopped nuts on top.