Spiced Cauliflower Traybake with Butter Beans
This fuss-free dinner of roasted cauliflower florets is paired with Middle Eastern spices, nutritious butter beans, sweet cherry tomatoes, and a nutty tahini sauce to make a satisfying gluten-free supper.
Substitutes?
- No butter beans? Use chickpeas or cannellini beans instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 Cauliflower
400 g Butter beans (drained)
10 Cherry tomatoes
1 tsp Smoked paprika
1 tsp Ground turmeric
½ tsp Ground cumin
½ tsp Curry powder
2 tbsp Olive oil
Salt (to taste)
For serving:
2 tbsp Tahini
1 tbsp Lemon juice
1 tbsp extra virgin olive oil
1 tbsp Water
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Cut the cauliflower into florets, and place onto a baking tray. Add the butter beans, cherry tomatoes, spices and a generous pinch of salt.
- Bake for 30-40 minutes, depending on cauliflower floret size, until the cauliflower is tender and lightly caramelised.
- In a small bowl, combine the tahini, lemon juice, olive oil and water. Drizzle the cauliflower with the sauce and enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
