A great appetizer or side dish that’s easy, healthy and delightful! The white bean purée has a Mediterranean feel and paired with roasted, melt in your mouth cauliflower, it’s a great combination!
Roasted Cauliflower with White Bean Puree
Servings: 4 servings
Ingredients
- Roasted Cauliflower:
- 1 head cauliflower
- Olive oil
- Kosher salt
- Black pepper
White Bean Purée:
- 2 cans white kidney cannellini beans, drained
- 4 cloves garlic
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp tahini
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 3 Tbsp lemon juice
- 1/4 cup olive oil plus extra for serving
- Diced chives for garnish
Instructions
- Preheat oven to 450 degrees.
- Trim excess root or stems off cauliflower so you have just the head. It’s best to leave the head in one large piece or two medium ones for roasting and for presentation. Stand the cauliflower head on a cookie sheet with the top facing up. Drizzle generously with olive oil and sprinkle with salt and pepper. Cook 50-65 minutes or until nicely golden brown and roasted.
- While cauliflower is cooking, prepare white bean purée. Combine kidney beans through lemon juice in a food processor. Blend until smooth. While food processor is on, drizzle olive oil through lid to smooth mixture. Set aside until cauliflower is done.
- Plate by spreading white bean purée on bottom of serving plate. Top with roasted cauliflower. Drizzle extra olive oil on top for serving. Garnish with chopped fresh chives.
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