Roasted Cauliflower & Cannellini Beans
This Roasted Cauliflower and Cannellini Beans recipe is a simple vegetarian dish that doesn’t compromise on flavor! With its crispy-edged cauliflower, creamy beans, and a velvety red pepper sauce, every bite delivers a perfect balance of textures and Mediterranean-inspired flavors that will have everyone asking for seconds.
Why We Love This Roasted Cauliflower and Cannellini Beans Recipe
This dish has become a regular in our rotation for good reason. The combination of textures is absolutely delicious – from the crispy-edged cauliflower to the creamy beans and the silky red pepper sauce. It’s a perfect example of how plant-based cooking can be exciting and satisfying without being complicated.
Roasted cauliflower and cannellini beans comes together in under 30 minutes, making it a great option for busy weeknights, yet it’s elegant enough to serve at a dinner party to feed a crowd. The red pepper sauce adds a beautiful color contrast and brings a sweet, slightly smoky flavor that elevates the simple roasted vegetables to restaurant-worthy status. Plus, it’s incredibly versatile – serve it as a main dish, a side, or even as part of a Mediterranean spread!
Ingredients You Need
- Cannellini Beans: Use canned beans for ease! If you don’t have cannellini beans on hand, you can use great Northern beans, Navy beans, or even garbanzo beans.
- Cauliflower: Keep the size of your florets consistent for even roasting.
- Garlic: Adding minced garlic to the cauliflower florets add an extra layer of savory flavor. I also like roasting some whole garlic cloves to add to the red pepper sauce!
- Olive Oil: Use a high quality extra virgin olive oil for the best flavor.
- Salt & Black Pepper: To taste!
- Parsley: Fresh parsley is added at the end and also as garnish if desired.
- Garnish: Top the warm roasted cauliflower salad off with some pine nuts and breadcrumbs for added texture.
For the Red Pepper Sauce
- Roasted Red Peppers: You can use store bought roasted red peppers, or roast some red peppers at home!
- Olive Oil: To round out the flavors.
- Lemon Juice: Lemon juice adds the perfect amount of tang!
- Roasted Garlic: It is easiest to just roast a few cloves along with the cauliflower to use here.
- Salt & Black Pepper: To taste!
How to Make Roasted Cauliflower with Red Pepper Sauce
- Preheat: Preheat the oven to 425°F (220°C).
- Season Cauliflower: Toss the cauliflower florets with olive oil, garlic, salt and pepper. For the garlic, add 3-4 cloves minced and 3-4 whole cloves.
- Roast: Spread the cauliflower evenly on a baking sheet. Roast for about 20-24 minutes, until golden brown and crispy on the edges. After 15 minutes, remove the whole garlic cloves and set aside.
- Make the Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, olive oil, lemon juice, roasted garlic, salt and black pepper. Blend until smooth. Adjust the seasoning as needed.
- Add Beans & Parsley: Once the cauliflower is done, combine it with cannellini beans and fresh parsley in a serving dish.
- Combine with Sauce: Drizzle generously with red pepper sauce.
- Garnish & Enjoy: Top with breadcrumbs and pine nuts for crunch, and a sprinkle of fresh parsley. Serve warm and enjoy!
Tips for Success
- Taste and adjust the seasoning of the red pepper sauce before serving – the amount of salt needed can vary depending on whether you’re using store-bought or home-roasted peppers.
- Cut the cauliflower florets into similar sizes to ensure even cooking!
- For a bit of spice, add a few pinches of red pepper flakes to the red pepper sauce!
- For extra flavor, toast the pine nuts and breadcrumbs before using them as garnish.
Serving Suggestions
- As a light meal: Serve with some crusty bread to soak up any extra sauce and enjoy this warm salad as a light meal.
- As an appetizer: You can serve this roasted cauliflower recipe as an appetizer along with some Moroccan eggplant dip and pita chips!
- As a side dish: Serve this roasted cauliflower and cannellini bean salad as a side dish with Italian sausage and red pepper pasta, zucchini and feta crustless quiche, or baked fish in tomato sauce.
Frequently Asked Questions
If you prefer to roast your peppers at home, you can slice two red bell peppers in half and remove the inside seeds and white pith. Then roast them in a 450 degree F oven with the skin side up. After roasting, remove the skins while still warm, and use in this red pepper sauce!
The red pepper sauce can be made up to 3 days in advance and stored in the refrigerator. The cauliflower is best served fresh from the oven, but leftovers can be reheated in a 350°F oven until warmed through.
More Warm Salad Recipes to Try
- Roasted Squash and Lentil Salad
- Roasted Cauliflower with Mint Yogurt Sauce
- Charred Fall Romaine Salad
- Warm Lentil & Kale Salad
- Roasted Fennel & Pear Salad
Roasted Cauliflower and Cannellini Beans
Ingredients
- 1 can of cannellini beans drained and rinsed
- 1/2 head of cauliflower cut into florets
- 3-4 garlic cloves minced
- 2 tbsp olive oil
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped
- breadcrumbs for garnish
- pine nuts for crunch
- fresh parsley for garnish
For the Red Pepper Sauce
- 2 roasted red peppers store-bought or roasted at home
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3-4 garlic cloves roasted
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, garlic, salt and pepper. For the garlic, add 3-4 cloves minced and 3-4 whole cloves.
- Spread the cauliflower evenly on a baking sheet. Roast for about 20-24 minutes, until golden brown and crispy on the edges. After 15 minutes, remove the whole garlic cloves and set aside.
- In a blender or food processor, combine the roasted red peppers, olive oil, lemon juice, roasted garlic, salt and black pepper. Blend until smooth. Adjust the seasoning as needed.
- Once the cauliflower is done, combine it with cannellini beans and fresh parsley in a serving dish.
- Drizzle generously with red pepper sauce.
- Top with breadcrumbs and pine nuts for crunch, and a sprinkle of fresh parsley. Serve warm and enjoy!
