Lemon Roasted Cauliflower with Cannellini Beans + Pecorino
4 People
303 Cals
Lemon Roasted Cauliflower with Cannellini Beans + Pecorino
4 People
303 Cals
About the recipe
If you’re looking for a nourishing, flavour-packed vegetarian dish that feels both rustic and refined, this Lemon Roasted Cauliflower with Cannellini Beans and Pecorino Romano is it.Golden roasted cauliflower is tossed in olive oil, lemon and turmeric, then layered over a silky cannellini bean purée for plant-based protein and creamy texture. Finished with a vibrant parsley dressing, toasted pine nuts, briny capers or olives, and a generous shower of freshly grated Pecorino Romano, this dish celebrates simple Mediterranean ingredients at their best.This recipe is naturally gluten-free, high in fibre, rich in plant protein and deeply satisfying — perfect as a vegetarian main meal or served as an elegant side for entertaining. The contrast of caramelised cauliflower, creamy beans and sharp, salty Pecorino creates beautiful balance, while fresh lemon and herbs keep everything bright and modern.Inspired by classic Italian flavours, this roasted cauliflower recipe is ideal for those wanting wholesome, whole-food cooking with bold flavour and beautiful presentation. It’s the kind of dish that looks impressive on a platter but is surprisingly simple to make.Whether you’re cooking for a dinner party, meal prepping for the week, or looking for a healthy Mediterranean-style vegetarian recipe, this cauliflower and cannellini bean dish delivers comfort, nutrition and serious flavour in every bite.
Nutrition Per Serving
303
Calories
17g
Fat
3g
Saturates
8g
Sugars
901mg
Salt
22g
Protein
20g
Carbs
11g
Fibre
Ingredients
Roasted Cauliflower
- 1 kg cauliflower 1 large, cut into florets
- 60 ml olive oil
- 1 teaspoon honey
- 1 teaspoon sea salt
- ½ teaspoon ground turmeric
- Juice of ½ lemon
Cannellini Bean Purée
- 450 g cannellini beans drained and rinsed (2 x 400g tins)
- 1 tablespoon cashew butter
- Juice of 1 lemon
- Splash of water to blend
- Pinch sea salt
Parsley Dressing, optional
- 60 ml extra virgin olive oil
- 60 ml verjuice
- 1 bunch flat-leaf parsley
- Blend until smooth and vibrant green.
Embellishments
- Rocket leaves
- Toasted pine nuts
- Green Sicilian olives or capers
- Greek yoghurt optional
- Pickled red onions optional
- Freshly grated Pecorino Romano be generous
Method
Roast the cauliflower
- Preheat oven to 200°C fan.
- Place cauliflower florets into a large bowl.
- In a small jug, whisk together olive oil, honey, lemon juice, turmeric and salt to form a golden dressing. Pour over the cauliflower and toss well with your hands, ensuring every piece is coated. Spread evenly onto a lined baking tray in a single layer.
- Roast for 40 minutes, turning once, until tender and lightly caramelised at the edges.
- Remove from the oven and transfer to a large bowl. Toss through a handful of fresh rocket leaves while still warm.
Make the cannellini purée
- Place beans, cashew butter, lemon juice and salt into a blender or food processor.
- Blend until smooth, adding a splash of water to achieve a silky, spoonable consistency.
- Taste and adjust seasoning — it should be creamy and bright.
Prepare the parsley dressing
- Blend olive oil, verjuice and parsley until smooth and vibrant green.
Assemble
- Spread the cannellini purée generously onto a large serving platter.
- Dollop over a spoonful of Greek yoghurt if using - it's delicious.
- Pile the roasted cauliflower and leaves over the top.
- Spoon over parsley dressing - if using.
- Scatter with toasted pine nuts and olives or capers.
- Finish with pickled red onion if desired.
- Finally, grate a generous shower of Pecorino Romano over the top.
- Serve immediately while warm. It's also delicious cold.
Notes & Inspiration
The cashew butter adds body and creaminess to the beans.
Turmeric enhances the golden colour and adds gentle earthiness.
Verjuice keeps the dressing fresh and balanced without the harsh acidity of lemon.
This dish is beautiful on a large platter — rustic, abundant and very shareable.
Will keep for 3 days in the fridge...make lots...great for meal prep lunches.
High protein, gluten free, purely delicious.
The cashew butter adds body and creaminess to the beans.
Turmeric enhances the golden colour and adds gentle earthiness.
Verjuice keeps the dressing fresh and balanced without the harsh acidity of lemon.
This dish is beautiful on a large platter — rustic, abundant and very shareable.
Will keep for 3 days in the fridge...make lots...great for meal prep lunches.
High protein, gluten free, purely delicious.
