Roasted Cauliflower and 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.
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!
Video
Notes
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.
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