Roasted Cauliflower with Cannellini Bean Sauce (serves 4)
This should especially appeal to vegetarians. I served this cold (and roasted cauliflower is nice cold) so it could be a side dish or a salad even and the bean sauce could also double up as a dip. To serve I placed the cauliflower in an earthenware dish and laid a strip of the bean sauce over the cauliflower because it would have looked pale otherwise.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 x cauliflower – cut into florets
Toss cauliflower florets in seasoned oil and roast in oven for 30 minutes
SAUCE
1 can cannellini bens
2 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. parsley – finely chopped
2 garlic cloves – finely chopped
Place all ingredients and whizz in food processor
