About the Recipe
This vibrant dish combines the earthy flavours of roasted turmeric cauliflower and creamy butter bean purée for a hearty, plant-based meal. The roasted cauliflower florets and crispy leaves are rich in fibre, antioxidants, and anti-inflammatory benefits, while the bean purée provides protein, healthy fats, and a zesty touch from lemon and tahini. Topped with pine nuts for crunch and fresh parsley for brightness, this meal is as nourishing as it is delicious. Perfect as a comforting main or side dish!
Ingredients
1 medium cauliflower, cut into florets (keep the leaves)
1 tsp turmeric powder
1 tsp dried rosemary (or other herbs of choice)
2 tbsp olive oil
Salt and pepper, to taste
1 can (400 g) butter beans, drained and rinsed
Juice of 1 lemon
2 tbsp tahini
1 garlic clove (optional, for a stronger flavour)
1–2 tbsp water (to adjust consistency)
2 tbsp pine nuts (for garnish)
Fresh parsley (for garnish)
Preparation
Preheat your oven to 200°C.
Place the cauliflower florets and leaves on the tray. Drizzle with olive oil and sprinkle with turmeric, rosemary, salt, and pepper. Toss to coat evenly.
Roast in the oven for 20–25 minutes, stirring halfway through, until golden and tender.
Once the cauliflower is roasted, set aside half the florets for topping. Add the roasted leaves, the remaining half of the cauliflower, butter beans, lemon juice, tahini, and garlic (if using) to a blender or food processor. Blend until smooth, adding water gradually to reach your desired consistency. Adjust seasoning with salt and pepper.
Spread the cauliflower and bean purée onto a plate, top with the reserved roasted cauliflower florets, and garnish with pine nuts and fresh parsley.
Enjoy warm as a main dish or side! Perfect for a hearty, plant-based meal.