Roasted Cauliflower and Butter Beans
Cauliflower and beans come together in this 35-minute plant-based dinner or side dish. Turmeric and cumin roasted cauliflower is layered with butter beans simmered in stock with shallots, garlic, and a little heat.
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Butter beans are my favorite of all legumes. They’re creamy, mild, and hold their shape, which makes them a solid protein for vegetarian and vegan dinners. I’ve been known to eat them straight from the can, but here I pair them with spiced, oven-roasted cauliflower for a light meal that still fills you up.
Roasted Cauliflower and Butter Beans is one my followers respond to every time I share it, and it’s simple enough for a weeknight. The cauliflower roasts while the beans simmer with shallots, garlic, and vegetable stock, so both finish around the same time. Turmeric gives the platter its bright yellow color, and lemon and basil go on right before serving.
If you’re doing a Plant-Based Whole30, this cauliflower and beans combo is compatible as written. Just check that your vegetable stock has no added sugar. Not a fan of heat? Leave out the red pepper flakes. The cumin and lemon carry plenty of flavor without them.
Roasted Cauliflower with Butter Beans
Ingredients
- 1 large head cauliflower, cut into florets
- 2 15-ounce cans butter beans, drained and rinsed
- 2 medium shallots, peeled and sliced
- 2 to 3 garlic cloves, minced
- 6 tablespoons olive oil, divided
- ½ cup vegetable stock
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 small lemon
- ¼ cup fresh basil leaves
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I didn’t know what to expect. I tried this recipe in an effort to improve my health. it was simple to make and very very tasty. It is light and bright yet comforting at the same time. I definitely will be putting this on rotation. I followed this recipe to the letter except for red pepper flakes as I don’t like heat.
Thanks for the review and feedback. I’m glad to hear this is making your regular rotation!