Roast cauliflower and borlotti bean salad
- 750g head cauliflower, cut into florets
- 2 red onions, cut into thin wedges
- 1 teaspoon ground cumin
- 1 teaspoon ground coriandercilantroX
- 400g can borlotti beans, rinsed, drained
- ¼ cup chopped fresh parsley
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon extra-virgin olive oil
- 100g kale, trimmed
- 2 tablespoons dried cranberries, to serve
- fresh mint leaves, to serve
1 Preheat oven to 180°C. Line a baking tray with baking paper. Place cauliflower and onion on prepared tray. Sprinkle with cumin and coriander, then lightly spray with olive oil. Bake for 30 minutes or until golden, adding borlotti beans to tray for last minute of cooking time.
2 Meanwhile, place parsley in a small food processor and process until finely chopped. Add tahini, lemon juice, maple syrup, olive oil and 1 tablespoon water and process until smooth. Transfer half the dressing to a large serving bowl.
3 Tear kale into bite-sized pieces and add to serving bowl. Using clean hands, rub kale into dressing so the leaves soften. Add roasted vegetables and beans to bowl, gently tossing to combine. Drizzle over remaining dressing, then serve scattered with cranberries and mint leaves.
If you can’t find borlotti beans at the supermarket, you can use cannellini beans or chickpeas instead.
Nutrition Info (per serve)
Total fat 9.3g
–Saturated fat 1.3g
Dietary fibre 12.7g
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