Roasted Cauliflower and White Beans with Cashew Red Pepper Sauce
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesThe side dish I’d serve you if you came over for dinner! It could also make a great vegetarian meal on its own, with some cheese and bread, for example.
Ingredients
- Roasted Cauliflower
1 small cauliflower, cut into florets
1 can (540 ml / 19 oz) white beans, rinsed and drained
3 tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp salt
- Red Pepper Sauce
1 jar roasted red peppers (340 ml / about 3 peppers), drained
1 garlic clove, minced
1 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp tomato paste
¼ tsp salt
- Herb Sauce
1 shallot, finely chopped
2 tbsp capers, chopped
1 garlic clove, minced
½ cup fresh parsley, chopped
Juice of ½ lemon
3 tbsp olive oil
¼ tsp salt
Instructions
- Roast the cauliflower. Preheat the oven to 425°F (220°C). On a large baking sheet lined with parchment paper, spread the florets of 1 small cauliflower and 1 can (540 ml / 19 oz) of drained white beans. Add 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, and ½ tsp salt. Toss to coat evenly and roast for 15–20 minutes, stirring halfway through.
- Prepare the red pepper sauce. In a food processor, blend until smooth: 1 jar roasted red peppers (340 ml / about 3 peppers), 4 tbsp cashew butter, 1 minced garlic clove, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp tomato paste, and ¼ tsp salt. Set aside.
- Make the herb sauce. In a small bowl, combine 1 finely chopped shallot, 2 tbsp chopped capers, 1 minced garlic clove, ½ cup chopped fresh parsley, the juice of ½ lemon, 3 tbsp olive oil, and ¼ tsp salt. Mix well.
- Assemble. Spread the red pepper sauce on a serving plate. Top with the roasted cauliflower and white beans. Drizzle generously with the herb sauce before serving.
