Roasted cauliflower, white bean and orange salad with tahini

Roasted cauliflower, white bean and orange salad with tahini

Active preparation: 15 minutes · Roasting: 25–28 minutes · Total: about 45 minutes, including oven preheating alongside chopping.

Yield: 4 side servings or 2 light main servings

Equipment: oven, large baking tray, baking paper, mixing bowl and colander.

Ingredients

• 1 medium cauliflower, about 700 g after removing leaves and the tough stem, cut into 3–4 cm florets
• 1 × 400 g can cooked white beans, drained and rinsed (about 240 g beans)
• 2 tbsp olive oil for roasting
• ½ tsp ground cumin and ½ tsp salt, plus more to taste
• 1 medium orange, peeled, divided into segments and deseeded
• 1 small cucumber, diced
• ½ cup roughly chopped parsley leaves
• Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 3–4 tbsp cold water, 1 small crushed garlic clove and a pinch of salt

Method

1. Heat a conventional oven to 210°C. Line a large tray with baking paper. Cut the cauliflower into fairly even florets as the oven heats.
2. Dry the florets with a clean towel. Toss with olive oil, cumin and ½ tsp salt. Spread in a single layer without piling up.
3. Roast on the middle shelf for 25–28 minutes, turning with a spatula after about 15 minutes. The cauliflower should be fork-tender with browned edges; add 3–5 minutes if needed for your oven.
4. Meanwhile, rinse and drain the beans well, peel the orange, dice the cucumber and chop the parsley. Mix tahini, lemon juice, garlic and salt in a small bowl. Add the water gradually until the dressing can be drizzled.
5. Cool the cauliflower for 3–4 minutes. Combine with beans, orange, cucumber and parsley in a serving bowl. Drizzle with dressing just before serving; adjust salt or lemon to taste.

Cooking tip

Dry the cauliflower and leave space between florets for browning. For less sweetness, replace half the orange with extra cucumber. Dried beans must be soaked and fully cooked in advance; that time is not included in the 45 minutes.

Allergens: Tahini contains sesame; beans are legumes. Check packaged ingredients and cross-contact risks. No wheat ingredient is listed, but this does not establish suitability for coeliac disease without checking ingredients and kitchen conditions.