Butterbean with roast cauliflower

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Butterbean with roast cauliflower - Easy Food

Serves 4 as a side


1⁄2 a head of cauliflower, cut into small florets
2 tbsp olive oil, plus extra for drizzling
Salt and black pepper
1 onion, sliced
1 tbsp fresh thyme leaves
2 garlic cloves, crushed
100ml vegetable stock
1 x 400g tin of butterbeans, rinsed and drained
1 tbsp apple cider vinegar
Handful of fresh parsley, chopped
Squeeze of lemon juice


  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. Place the cauliflower on a baking tray, drizzle with one tablespoon of the olive oil and season with salt and pepper. Roast for 10-15 minutes.
  3. Meanwhile, heat the remaining olive oil in a pan over a medium-high heat. Add the onion and cook for 3-4 minutes. Add the thyme and garlic and cook for 1-2 minutes longer, then pour in the stock and turn the heat to low.
  4. Place half of the butterbeans in a bowl and roughly mash with a fork. Add these to the pan and stir them in to thicken the sauce.
  5. Add the remaining, whole butterbeans, the roasted cauliflower and the apple cider vinegar. Season with salt and pepper. Finish with a drizzle of olive oil, lots of chopped parsley and a squeeze of fresh lemon juice.

Per serving 119kcals, 7.6g fat (1.2g saturated), 11.5g carbs (3.2g sugars), 3.1g protein, 3.5g fibre, 0.148g sodium