Golden baked cauliflower with crispy herby beans

Jacqueline Alwill

Brown Paper Nutrition


Serves 4-6 as a side

1 medium cauliflower, leaves trimmed

2 tbsp (40ml) extra virgin olive oil

1 1/2 tbsp sweet paprika


1 tbsp (20ml) extra virgin olive oil

1 large (200g) red onion, peeled and finely diced

2x 400g tin 3 bean mix (or similar), rinsed and drained

1 tbsp (20ml) red wine vinegar

Big handful (approx 3/4 cup) fresh parsley leaves, stalks finely chopped

Big handful (approx 3/4 cup) fresh mint leaves, stalks finely chopped

1/4 cup dukkah



1/4 cup (70g) tahini

1 tbsp (20ml) extra virgin olive oil

2 tbsp (40ml) lemon or grapefruit juice

1 tbsp (20ml) maple syrup

1/4 cup (65ml) water


Heat oven to 220C and line a large baking tray with greaseproof paper. Bring a large pot of water to the boil. Add whole cauliflower and boil for 15 minutes. Remove from pan, drain and pat dray, then place on tray. Drizzle with olive oil, sprinkle with sweet paprika and season with salt and pepper. Bake in oven for 30 minutes. Whilst the cauliflower bakes prepare the beans. Heat a large frypan on medium heat, add olive oil, onion, beans and finely chopped stalks from the herbs and cook for 5-6 minutes. Remove from heat then add the red wine vinegar. Make the dressing by whisking all ingredients together in a bowl until creamy. Once cauliflower is cooked arrange the bean mix around a serving platter, then place the cauilflower in the middle. Drizzle with the tahini dressing, sprinkle with the dukkah and finish with the fresh herbs. Slice and tuck in.


Thanks @cheftomwalton for the inspiration for this dish!