Roasted Cauliflower with Butter Beans

A white platter filled with roasted cauliflower and butter beans, topped with chopped herbs, next to two whole lemons.

4.36 from 14 votes

Roasted Cauliflower with 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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Author: Reed Dunn

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.

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