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Crispy Cauliflower White Bean Flatbreads with Lemon Parsley Salsa
Smoky roasted cauliflower, peppers, and creamy crushed white beans on warm flatbreads with a sharp lemon-parsley finish.
40 min520 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
520 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 520 kcal |
| Protein | 22g |
| Carbohydrate | 58.5g |
| of which sugars | 10.5g |
| Fat | 18.5g |
| of which saturates | 5.2g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Heat the oven and prep
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.
Timer: 8 min