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Roasted Cauliflower, Peas & Almonds
This is a great vegetarian main or side dish that also works well with cabbage — cut cabbage into wedges and roast until tender.
Prep Time
15 mins
Cook Time
30 mins
Serves
2–3
Vegetarian
Vegan
Dairy Free
Gluten Free
Salads & Sides
Ingredients
1 cauliflower, cut into florets
2 tbsp extra-virgin olive oil
2 tsp ground cumin
1 tsp salt
1/2 cup whole blanched almonds
1/2 cup peas, fresh or frozen
2 tbsp parsley, coriander, or basil leaves, coarsely chopped
2 tbsp lemon juice
BEAN PURÉE
400g/14oz can cannellini beans, drained and rinsed
1 small clove garlic, crushed
1/4 cup extra-virgin olive oil
3 tbsp lemon juice
1/4 tsp smoked paprika
1/4 tsp salt, or more to taste
Method
Preheat the oven to 200°C/400°F fanbake and line two oven trays with baking paper for easy clean-up.
Place cauliflower in a large bowl. Cover with boiling water and leave to stand for 5 minutes.
Drain into a colander, shaking out all the water.
Return cauliflower to the bowl and add oil, cumin and salt and toss to coat evenly.
Spread out in a single layer on one oven tray and roast until golden and crispy (about 20 minutes).
Spread almonds in a single layer on the second oven tray and roast until golden (8-10 minutes).
While the cauliflower and almonds are roasting, make the White Bean Purée. Combine all ingredients in a food processor and pulse to combine.
Season to taste and set aside.
If using fresh peas, cook in a small pot of boiling water for 1 minute, then drain, rinse under cold water and drain again. If using frozen peas, place in a bowl and cover with boiling water. Leave to defrost for about 1 minute, then drain.
When ready to serve, spread the White Bean Purée onto a serving dish or platter. Top with the roasted cauliflower, then scatter the peas and almonds on top. Garnish with the herbs and drizzle with lemon juice to serve.
