Roasted White Beans with Cauliflower
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 50 minutes and requires minimal effort. Roasted white beans with cauliflower is a hearty, satisfying dish that proves plant based eating doesn't have to be complicated or expensive. White beans are packed with fiber and protein, keeping you full and energized long after dinner. The smoky paprika and cumin add warmth and depth, while fresh lemon juice brightens everything up. It's the kind of simple, honest food that makes me happy to cook and even happier to eat.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- 1183 mlcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 mediumred onion(thinly sliced)
- 2fresh rosemary sprigs
- 118 mlvegetable broth
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes washing up effortless.
- 2
In a large bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and pepper to create the dressing.
Tip: Prepare this dressing first so the flavors can meld while you prep the vegetables.
- 3
Add the drained white beans, cauliflower florets, and sliced red onion to the dressing. Toss gently but thoroughly until all pieces are evenly coated.
Tip: Don't be shy with the tossing—good coating ensures every bite is flavorful.
- 4
Spread the mixture in a single layer on the prepared baking sheet. Scatter the rosemary sprigs over the top and pour the vegetable broth evenly across the pan.
Tip: Arrange beans and cauliflower in a single layer for optimal roasting and browning.
- 5
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the cauliflower is golden and tender and the beans develop crispy edges.
Tip: The stirring at the midpoint ensures even cooking and prevents burning on one side.
- 6
Remove from the oven and discard the rosemary sprigs. Taste and adjust seasoning if needed with additional salt or lemon juice.
Tip: Always taste before serving—the brightness of fresh lemon can be adjusted to your preference.
- 7
Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve warm or at room temperature.
Tip: This dish is equally delicious served warm immediately or cool as a grain bowl topping.
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