I’m having a real cauliflower moment lately. It’s delicious, and everyone should be eating it, especially for lunch. There’s a whole trend of mincing it up, having it instead of rice, or using it as a pizza crust. Call me old fashioned, I just like roasting it.
Roasted cauliflower with Parmesan, pesto and butter beans
- 1/2 large cauliflower
- Grated Parmesan, about a 3 inch piece
- 1/2 white onion
- 1 small green pepper
- 2 cloves of garlic
- 1 tsp cumin
- 2 tsp green pesto
- 1 small can butter beans
- Olive oil for roasting
Preheat oven to 150 degrees. Cut cauliflower into small florets and rinse. Chop peppers and onions into chunks. Place all veg in a plastic bag with olive oil, cumin and whole garlic cloves. Toss around in the bag to ensure evenly coated and then spread out on baking tray. Leave garlic cloves whole. Roast for 20-30 minutes until cauliflower is taking on colour.
Meanwhile pour contents of butter bean tin into a small pan and heat though for 3-4 minutes or according to instructions. Drain and run cold water over them through a sieve to stop them cooking and cool them down. Mix in with the cauliflower and vegetable mix, add Parmesan and pesto and enjoy!