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Turmeric Roasted Cauliflower with Cherry Tomatoes & Cannellini Beans

  • Recipe Submitted by on

Category: Healthy Recipes, Beans, Tomatoes, Cauliflower

 Ingredients List

  • one medium to large head of cauliflower, outer leaves removed and cut into florets
  • six medium size eschallots, peeled and left whole
  • one punnet cherry tomatoes (about 250 grams/8.8 oz), washed and cut into halves
  • one 400 gram tin of cannellini beans, rinsed and drained
  • 3 bay leaves
  • 1/2 cup water
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons ground turmeric
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon ground sweet paprika
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • 1/4 cup flat leaf parsley, chopped finely

 Directions

1. Preheat oven to 170ËšC (330ËšF). In a large mixing bowl place all the vegetables and bay leaves.

2. Mix the water, oil, lemon juice, turmeric, nigella seeds, sweet paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid.

3. Place in oven and roast for at least one hour or until cauliflower florets are golden. If you like your veggies really moist remove after this time, if you want the flavours more developed and a more caramelised dish then roast around one and a quarter hours.

4. Scatter over chopped parsley, serve.

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