Dukkah Roasted Cauliflower with Crispy Butter Beans & Hummus

Dukkah Roasted Cauliflower with Crispy Butter Beans & Hummus

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, May 17, 2020.
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Ingredients

Cauliflower

  • 1 cauliflower, cut into small florets
  • 2 parsnips, diced 2cm
  • 1/2 bunch parlsey, chopped
  • 15g dukkah
  • 1 drizzle of oil

Salsa

  • 1 pack vine tomatoes, diced 1cm
  • 2 spring onions, thinly sliced
  • Remaining parsley, chopped
  • 1/2 lemon, zested & juiced
  • 1 drizzle of olive oil

Beans

  • 2 cans butter beans, drained & rinsed
  • 1 pack herby garlic spices
  • 1 drizzle of oil

To Serve

  • 200g hummus
  • 150g basil tofu sauce
  • Remaining dukkah

Steps

  1. Before you start. Preheat oven to 220°C/200°C fan bake.
  2. Prep & cook cauliflower. Prep cauliflower, parnsips and first measure of parsley and toss with first measure of dukkah and oil on a lined oven tray. Season with salt and roast for 20-25 minutes, until golden and cooked through.
  3. Prep salsa. Prep tomatoes, spring onions, second measure of parsley and lemon. Toss in a bowl with olive oil and a pinch of salt. Season to taste with salt and pepper.
  4. Cook beans. Toss beans in a bowl with herby garlic spices and a pinch of salt. Heat oil in a large fry-pan on medium-high heat. Cook beans in one layer, untouched, for 2-3 minutes, until golden and crispy. Toss beans and cook for a further 3-4 minutes, until crispy all over. Season to taste with salt and pepper.
  5. Serve. Hummus, cauliflower, beans and salsa topped with basil tofu sauce and remaining dukkah.

Nutritional Information

Energy 2095 kj
501 kcal
Protein 22.0g
Carbohydrate 49.9g
Fat 16.9g