Dinner
Whole Roasted Cauliflower with Carrot & Butterbean Dip
Recipe by Amelia Littlejohn
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This whole roasted cauliflower marinated in a herby tahini dressing and served alongside carrot & butterbean dip, is the best side for any veggie lover! This could make a perfect healthy dinner, alongside some brown rice or quinoa. Yum!
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For the cauliflower
- 1 whole cauliflower
- 4 tbsp olive oil
- 4 tbsp tahini
- Juice of 1 lemon
- 2 crushed garlic cloves
- 6 sprigs fresh thyme
- Salt and pepper
For the carrot and butterbean dip
- 1 tin butterbeans
- 2 tbsp tahini
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1 crushed garlic clove
- 3 carrots
- 2 tsp dried herbs
- Salt and pepper
Utensils
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Step 1
Pre-heat the oven to 200 degrees celsius
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Step 2
Remove the leaves from the cauliflower and place on a baking tray
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Step 3
Mix together the rest of the cauliflower ingredients to make a marinade. Pour this over the cauliflower
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Step 4
Place in the oven to roast for 30 minutes. After 30 minutes, remove from the oven and cover the cauliflower in tin foil to avoid burning. Place back in the oven to cook for a further 20 minutes
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Step 5
To make the dip, start by peeling and chopping the carrot. Steam cook for around 10-13 minutes or until the carrot is soft
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Step 6
Drain and rinse the butterbeans and add to your food processor, along with all the other ingredients. Blend on puree mode until the mixture is smooth and creamy!
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Step 7
Serve the roasted cauliflower with a generous dollop of dip and enjoy!
