Mains, Vegan, Vegetarian

Whole Roasted Cauliflower with Carrot & Butterbean Dip

Step 1 of 7

Pre-heat the oven to 200 degrees celsius

Ingredients

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

Step 2 of 7

Remove the leaves from the cauliflower and place on a baking tray

Ingredients

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

Step 3 of 7

Mix together the rest of the cauliflower ingredients to make a marinade. Pour this over the cauliflower

Ingredients

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

Step 4 of 7

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

Ingredients

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

Step 5 of 7

To make the dip, start by peeling and chopping the carrot. Steam cook for around 10-13 minutes or until the carrot is soft

Ingredients

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

Step 6 of 7

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!

Ingredients

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

Step 7 of 7

Serve the roasted cauliflower with a generous dollop of dip and enjoy!

Ingredients

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

Cooking method:

Standard