Big, beautiful butter beans — they’re my favorite of all legumes. They have a creamy texture and work well as a protein source for vegans and vegetarians. I’ve been known to eat them straight from the can, but here I’ve paired them with oven-roasted cauliflower to create a light, healthy meal.
If you’re planning a Plant-Based Whole30, you’ll definitely want to save this one for future reference. It’s a relatively easy dish and uses beautiful spices to add a rainbow of flavors. Plus, the bright color of the dish is so inviting.
Preheat oven to 400 degrees F. Line a large baking sheet with foil. In a large bowl, add ¼ cup olive oil, turmeric, ground cumin, garlic powder, 1 teaspoon kosher salt and black pepper. Stir together to combine. Add florets to the bowl with oil mix. Stir to evenly coat. Pour onto prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through. Meanwhile, heat a large skillet over medium heat. Once heated, add 2 tablespoons olive oil to warm. Add sliced shallots and cook for 3 to 5 minutes, until soft. Add minced garlic and cook for another minute. Pour ½ cup vegetable stock into the pan and bring to a simmer. Once simmering, season with ½ teaspoon kosher salt and red pepper flakes. Add drained and rinsed butter beans and continue to simmer until cauliflower is ready. On a large platter, layer roasted cauliflower and butter beans. Zest, then juice, a small lemon over the top of the dish. Cut basil leaves into ribbons and sprinkle on top. Serve.
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