Cauliflower is beginning to find it’s rightful place in the world and I think this has a lot to do with roasting it. Almost any vegetable undergoes some sort of magic alchemy when roasted, they become sweeter, richer, crunchy on the outside and creamy on the inside. I remember at school being forced to eat boiled to death cauliflower, swimming in some sort of hideous gelatinous gravy – it still sends shivers down the spine. Needless to say it took me YEARS to get over my cauliflower trauma and be brave enough to try it once again. This recipe has done the trick and helped me to embrace the once hated vegetable.
It’s a hearty vegan or vegetarian meal, depending on whether you use dairy Greek yogurt or coconut yogurt in the scrumptious sauce. Whichever you decide dipping a hot cauliflower floret into it is surprisingly good. The addition of cannellini beans really gives the dish some heft, not to mention protein. I do think it’s best eaten straight out of the oven with the beans just warmed through and plenty of hot lemony juices soaking everything up. My husband will eat it cold out of the fridge the next day but I’m afraid it starts to give me flashbacks to those school lunch days.
Roasted Cauliflower with Cannellini Beans and Lemon
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Side Dish
- 1 large cauliflower (cut into florets)
- 4–5 cloves garlic, skins on
- 1/2 cup good quality olive oil
- 2 lemons
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary (minced)
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1, 15 oz can of cannellini beans (drained and rinsed)
- 1 bunch your favorite salad greens
For the Yogurt, Tahini Sauce
- 1 cup plain Greek yogurt (coconut yogurt for vegans)
- 1 tablespoon tahini paste
- 1 lemon juice and zest
- Pinch ground cumin
- 1 clove fresh garlic, minced
- Pinch sea salt and freshly ground black pepper
- Pre heat the oven 425 F
Line a large baking sheet with parchment paper.
Place the cauliflower and garlic cloves onto the baking sheet.
In a small bowl whisk together the olive oil, juice and zest of the lemons, salt and pepper until emulsified. Pour HALF of the dressing over the cauliflower and garlic, making sure everything is lightly coated with the dressing. Sprinkle over the chopped rosemary, cumin and red pepper flakes.
Roast in the oven for approximately 30 minutes or until the cauliflower is just tender. Turn the cauliflower over and move around after about 15 minutes to ensure even cooking and no burning. Remove from oven when done.
While the cauliflower is roasting make the yogurt, tahini sauce. Easy! just mix all the ingredients together. Taste and add more lemon juice, salt and pepper if needed. Set aside.
Once the cauliflower is out of the oven, add the drained and rinsed cannellini beans right onto the baking sheet, then pour over the other half of the dressing. Squeeze the roasted garlic cloves out of their skins, they’ll be sweet and delicious. Gently combine everything. The beans will warm a little from the cauliflower and the hot baking sheet.
Lay a bed of your favorite salad greens on a pretty platter, spoon over the warm cauliflower and beans. Add an extra squeeze of lemon juice over the top.
Drizzle over some yogurt tahini sauce, placing the rest in a bowl to serve on the side.
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0