Spiced Cauliflower & Butter Bean Traybake
Fuss-free and packed with Middle Eastern-style spices, this dinner recipe is full of butter beans, sweet cherry tomatoes and nutty tahini sauce too. That's one satisfying gluten-free supper.
Substitutes?
- No butter beans? Use chickpeas or cannellini beans instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 cauliflower
400 g butter beans (drained)
10 cherry tomatoes
1 tsp smoked paprika
1 tsp ground turmeric
½ tsp ground cumin
½ tsp curry powder
2 tbsp olive oil
salt (to taste)
For serving:
2 tbsp tahini
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp water
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Cut the cauliflower into florets and add to a baking tray. Add the butter beans, cherry tomatoes, spices and a generous pinch of salt.
- Bake until the cauliflower is tender and lightly caramelised – depending on the size of the florets, this could take around 30-40 minutes.
- Add the tahini, lemon juice, olive oil and water to a small bowl and mix together. Drizzle over the cauliflower and enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
