Roasted Cauliflower and Beans with Beetroot Sauce
Roasted cauliflower, butter beans, green pepper, and red onion seasoned with smoked paprika and cumin, served over a creamy beetroot tahini sauce. This easy vegan recipe is colorful, flavorful, satisfying, and perfect for a healthy weeknight dinner.
Ingredients
For the Roasted Cauliflower and Beans
- 1 head cauliflower cut into florets
- 1 can butter beans drained and rinsed
- 1 green pepper chopped
- 1 red onion chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
For the Beetroot Sauce
- 2 cooked beets
- 1 clove garlic
- 1 handful fresh basil leaves
- 2 tbsp tahini
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ tsp salt
For Serving
- Fresh parsley
- Pumpkin seeds
- Tahini for drizzling
Instructions
- Preheat the oven to 200°C (400°F).
- Add the cauliflower florets, drained butter beans, chopped green pepper, and red onion to a large baking tray.
- Add olive oil, smoked paprika, salt, black pepper, and cumin. Mix well until everything is evenly coated.
- Spread the vegetables and beans into an even layer and roast for 40 minutes, stirring once halfway through, until the cauliflower is tender and golden.
- Meanwhile, prepare the beetroot sauce. Add the cooked beets, garlic, basil, tahini, olive oil, lemon juice, and salt to a blender.
- Blend until smooth and creamy. If needed, add a small splash of water to reach your preferred consistency.
- To serve, spread the beetroot sauce onto plates.
- Top with the roasted cauliflower and beans.
- Garnish with fresh parsley and pumpkin seeds, then drizzle with tahini.
- Serve warm.