Ingredients
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For the cauliflower:
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1 head of cauliflower, broken into florets
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sea salt, black pepper
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tsp Cajun seasoning or 1 tsp paprika
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1/3 tsp cayenne pepper, optional
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For the white bean purée:
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500 g cooked white beans
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1 head of garlic
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sea salt, black pepper
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Juice of 1/2 lemon
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For the arugula pesto:
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2 cups arugula
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1/4 cup walnuts or cashews
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Juice of 1/2 lemon
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2 garlic cloves
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sea salt, black pepper
Steps
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1
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Preheat the oven to 180°C (350°F) and prepare a large baking tray lined with parchment paper. |
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2
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Arrange the cauliflower florets on the tray. Season with sea salt, black pepper, cumin, Cajun seasoning (or paprika), and cayenne pepper if using. Toss well to coat the cauliflower evenly. Roast in the oven for about 20 minutes. |
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3
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Cut the whole garlic head in half crosswise (do not peel), sprinkle with salt and black pepper, wrap in parchment paper, and place on the tray with the cauliflower. Roast until soft and golden, about 20–25 minutes. |
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4
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While the cauliflower and garlic roast, prepare the arugula pesto. In a blender, combine arugula, nuts, garlic, lemon juice, salt, and pepper. Add one tablespoon of water or olive oil if preferred, and blend until smooth. If needed, add more water. Transfer to a jar and top with a layer of fresh lemon juice to help preserve it. |
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5
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Clean the blender and add the drained white beans, roasted garlic (squeeze each clove to release the soft interior), lemon juice, salt, and pepper. Blend until smooth and creamy. |
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6
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To serve, spoon the white bean and garlic puree onto a plate. Top with roasted cauliflower and finish with drops of arugula pesto. |
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