TAHINI ROASTED CAULIFLOWER WITH A BUTTERBEAN MASH
Did you know that along with eating mostly plants, reducing the amount of food we waste is one of the most impactful things we can do to reduce our food footprint. Studies have shown that 30% of the food that we buy at home goes to waste - if we can get better at reducing waste and using the whole plant, we can save money and reduce our impact on the planet.
To celebrate and support Zero Waste Week (starting this Monday (6th-10th September), we are sharing our Tahini Roasted Cauliflower with a Butterbean Mash, Fresh Mint and Toasted Hazelnuts. This recipe uses the whole cauliflower - the stalks, stem, leaves and of course the florets! It also takes less than 30 minutes to make, is seasonal and tastes delicious!
Servings: 2 (or 4 as a starter)
Time to create: less than 30 minutes
Ingredients
1 medium cauliflower (including leaves and stalk)
1 tbsp tahini
Juice of 1/2 lemon
2 tsp Za’atar
3 tbsp olive oil
1 tin of butterbeans (drained)
2 garlic cloves
2 tbsp almond milk
Salt and pepper
Optional toppings: Harissa paste (mixed with a little olive oil), toasted hazelnuts, mint leaves
Method
Pre-heat oven to 230 degree celsius (gas mark 8).
Make the cauliflower coating by mixing together the tahini, lemon juice, za’atar and 2 tbsp of olive oil.
To prepare the cauliflower, remove the leaves, stems, and main stork of the cauliflower and place to one side. Break the cauliflower into medium-sized florets. Place the florets into a bowl, pour over the coating and mix together until the cauliflower is evenly coated. Distribute evenly across a baking tray.
Remove the leaves from the thicker stalks and slice the stalks and stem into bite-sized pieces. Place on a baking tray with the garlic cloves (leave whole with skin on) and drizzle in oil oil.
Place baking trays in the oven for 10 minutes. Remove the leaves, stalks, stem and garlic from the oven and continue to bake the florets for another 15 minutes.
Whilst the florets continue to bake, place the butterbeans, garlic cloves (skin removed), almond milk into a food processor and pulse until smooth. Season with salt and pepper.
Divide the mash between two bowls and top with the roasted cauliflower, stems and leaves. Add your optional toppings (I recommend all 3!).
Top tip: The roasted cauliflower and leaves make a delicious addition to a Buddha bowl!
