Roasted Cauliflower with Cannellini Beans and Lemon

Roasted Cauliflower

5 from 1 reviews



For the Yogurt, Tahini Sauce


  1. 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.