Roasted Cauliflower with Cannellini Bean Sauce (serves 4)

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

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