Roasted Cauliflower Salad With Crispy Beans

Name: Roasted Cauliflower Salad With Crispy Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lemon; 1 head cauliflower; 1 oz can great northern beans; 4 Tbsp olive oil; 2 tsp garlic powder; 1 tsp each smoked paprika and cumin; ½ tsp each salt and pepper; 1 tsp cornstarch; 1 shallot; ½ cup crumbled feta

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
233 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Mediterranean, American

Roasted Cauliflower Salad With Crispy Beans

Soren Barrett

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Looking to step up your salad game? This roasted cauliflower salad has it all: crispy beans, zesty lemon dressing, and tangy feta cheese. Whether you’re trying to eat more veggies or just want a flavor-packed, feel-good meal, this easy recipe has got you covered!

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Ingredients

Servings

1 lemon
1 head cauliflower cut into bite-sized florets
1 oz can great northern beans drained, 425 g
4 Tbsp olive oil divided, 60 mL
2 tsp garlic powder
1 tsp each smoked paprika and cumin
½ tsp each salt and pepper
1 tsp cornstarch
1 shallot
½ cup crumbled feta divided, 7- g

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Instructions

Prep: Preheat oven to 400°F (204°C). Grate the zest off of the lemon and save it. Onto a large parchment-lined baking sheet, spread cauliflower florets onto one side and drained beans onto the other. Drizzle 2 Tbsp of olive oil evenly over the cauliflower and beans.
Flavor: Stir the garlic powder, paprika, cumin, salt, and pepper in a bowl. Evenly sprinkle the spice blend over the cauliflower and beans. Sprinkle cornstarch just over the beans. Use your hands to mix the spices into the cauliflower and beans, being sure the two to keep them separate.
Bake: Cut the shallot into chunks, and the lemon in half. Put both onto the baking sheet. Set the sheet in the oven and roast for 25 to 35 minutes until beans are crispy and cauliflower is soft and a bit charred.*
Dressing: In large bowl, combine the juice from the roasted lemon, remaining 2 Tbsp of olive oil, the reserved lemon zest, feta cheese, and a pinch of salt and pepper.
Assemble: Add roasted cauliflower, beans, and shallot to the bowl and toss to combine. Serve warm.

Notes

*If beans cook more quickly than the cauliflower, place a piece of aluminum foil over them to keep them from burning.
Storage: This cauliflower salad will last for about 5 days in an airtight container in the fridge.
Can I use fresh garlic? Yes, fresh garlic will work well in this recipe. Just mince it and mix it into the vegetables along with the other seasonings.
Can I make this recipe in advance? Yes! It can be made up to 5 days in advance. It can be enjoyed cold or reheated in the oven or air fryer.
Can I make it vegan? Make this salad vegan by using vegan feta cheese or omitting it altogether!

Nutrition Information

Show Details

Serving 1serving Calories 233kcal (12%) Carbohydrates 14.9g (5%) Protein 6.8g (14%) Fat 18.2g (28%) Saturated Fat 4.8g (24%) Cholesterol 17mg (6%) Sodium 686mg (29%) Potassium 385mg (11%) Fiber 4.6g (18%) Sugar 3.1g (6%) Calcium 137mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 233 kcal

% Daily Value*

Serving	1serving
Calories	233kcal	12%
Carbohydrates	14.9g	5%
Protein	6.8g	14%
Fat	18.2g	28%
Saturated Fat	4.8g	24%
Cholesterol	17mg	6%
Sodium	686mg	29%
Potassium	385mg	8%
Fiber	4.6g	18%
Sugar	3.1g	6%
Calcium	137mg	14%
Iron	1mg	6%