Dinner recipe
Smoky roasted cauliflower, peppers, and creamy crushed white beans on warm flatbreads with a sharp lemon-parsley finish.
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Ingredients
large roasting tray, saucepan, fork, mixing bowl, knife
Method
Heat the oven to 220C, or 200C fan. Cut the cauliflower into small florets and dice the stalk, slice the peppers, cut the red onion into wedges, drain and rinse the cannellini beans, grate the garlic, chop the parsley, then zest and juice the lemons.
Toss the cauliflower, peppers, and red onion on a large roasting tray with 3 tablespoons olive oil, smoked paprika, dried oregano, 0.5 teaspoon salt, and black pepper. Spread into one layer with the cauliflower cut-sides against the tray.
Roast for 22 to 25 minutes, turning once after 15 minutes, until the cauliflower has deep golden edges, the stalk is tender, and the peppers are lightly charred.
While the vegetables roast, heat the remaining 1 tablespoon olive oil in a saucepan over a medium heat. Stir in the garlic for 30 seconds, add the cannellini beans with 4 tablespoons water and remaining 0.25 teaspoon salt, then warm for 4 minutes. Crush roughly with a fork and stir in juice from half a lemon.
Finely chop half the parsley and mix it with the lemon zest and the remaining lemon juice. Warm the flatbreads for the final 2 minutes of the vegetable roasting time.
Spread the warm crushed beans over the flatbreads, pile on the crispy cauliflower, peppers, and onion, then spoon over the lemon parsley salsa. Fold or slice to serve.
