Roasted cauliflower with white bean puree and chimichurri is one of my absolute favorite dishes. It tastes great both warm and cold and looks good on any buffet. The different textures and flavors of the individual components – the crispiness of the roasted cauliflower, the creamy consistency of the bean puree and the fresh heat of the chimichurri – make it a real taste experience. Fresh bread goes best with it.
Roasted Cauliflower with White Bean Puree and Chimichurri
Ingredients
For the cauliflower
- 1 cauliflower
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 2 pinches black pepper
- 3 tbsp olive oil
- 3 garlic cloves
- 1 tbsp butter
For the bean puree
- 2 cans butter beans (large white beans), approx. 400 g each
- 1 lemon
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- salt, pepper
For the chimichurri
- 1 bunch parsley
- 1 garlic clove
- 1 red chili
- 2 tbsp red wine vinegar
- 80 ml olive oil
Nutrition per serving, approx.: 362 kcal10 g protein22 g carbs27 g fat8 g fiber
Estimates, calculated from the ingredients.
Equipment
- 1 Immersion blender / blender
Instructions
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Cut 1 cauliflower into medium-sized florets and place in a bowl.
- In a small bowl or jar, mix 1 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, 2 pinches black pepper and 3 tbsp olive oil well. Pour the mixture over the cauliflower florets and gently toss with a spoon or your hands.
- Place the cauliflower and 3 garlic cloves with their skins on a baking sheet and cook in the oven for about 25 minutes. Halfway through, stir the cauliflower gently.
- Meanwhile, drain 2 cans butter beans (large white beans) in a sieve, rinse briefly with cold water and put them in a tall container.
- Squeeze 1 lemon and add half of the lemon juice as well as 1 garlic clove (peeled), 2 tbsp olive oil, 2 tbsp nutritional yeast and a little salt and pepper to the beans.
- Purée the beans with an immersion blender or blender to a smooth puree. Season with the remaining lemon juice, salt and pepper and refrigerate until ready to use.
- For the chimichurri, wash 1 bunch parsley well, shake dry and chop finely.
- Chop 1 red chili and 1 garlic clove very finely and mix with 2 tbsp red wine vinegar and the chopped parsley. Slowly stir in 80 ml olive oil and season to taste.
- After 25 minutes, switch the oven to the broil setting and roast the cauliflower for about 10 minutes. Turn once after 5 minutes.
- Take the cauliflower out of the oven and let it cool a little. Set the 3 garlic cloves aside.
- Warm 1 tbsp butter slightly, squeeze the roasted garlic into it and stir well.
- To serve, spread the bean puree on a plate and arrange the roasted cauliflower on top. Spoon the garlic butter and the chimichurri evenly over it.
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Frequently Asked Questions about Roasted Cauliflower with White Bean Puree
Can I prepare the cauliflower with bean puree ahead of time?
Yes. You can easily make the bean puree and chimichurri a few hours ahead or the day before and keep them covered in the fridge. I prefer to roast the cauliflower fresh. But the dish also tastes great lukewarm or cold, which makes it perfect for a buffet.
Is the recipe vegetarian or vegan?
The recipe is vegetarian. For a vegan version, simply replace the butter with a little more olive oil – the nutritional yeast in the bean puree is already vegan. You’ll find more ideas among my vegetarian recipes.
What is chimichurri?
Chimichurri is a zesty herb sauce from Argentina. Here it’s made from parsley, garlic, red chili, red wine vinegar and olive oil. By the way, it also goes great with grilled food.
What goes well with roasted cauliflower?
Ideally fresh bread that you can use to scoop up the bean puree. If you love cauliflower as much as I do, also try my roasted cauliflower with hummus.
How should I store roasted cauliflower with white bean puree and chimichurri?
Store the cauliflower, bean puree and chimichurri separately in sealed containers in the fridge. The cauliflower and bean puree keep for 2 to 3 days. The chimichurri tastes freshest within 1 to 2 days.
Can I freeze cauliflower with bean puree and chimichurri?
You can freeze the bean puree in portions for about 3 months and the chimichurri in an ice cube tray. I don’t freeze the roasted cauliflower because it turns soft. Roast it fresh instead and thaw the puree and sauce in the fridge.
