Half Roasted Cauliflower with Butter Bean Dip and Capsicum Sauce

This dish is better than you’ll get at a restaurant! It’s a half-roasted cauliflower on a bed of creamy butter bean and artichoke dip, drenched in a roasted capsicum sauce and finished off with pesto. It sounds like a lot, but I promise each component is super easy to make and so worth it!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C and line two baking trays.

Step 2

Mix olive oil, nutritional yeast, smoked paprika, garlic powder, salt and pepper until well combined. Line the cauliflower on the baking tray and pour over the marinade. Spread with your hands and roast in the oven for 40-45 minutes, or until tender.

Step 3

Line the capsicum, shallot and garlic on the second baking tray. Drizzle over olive and season well. Roast in the oven for 20-25 minutes, or until the capsicum has slightly charred.

Step 4

Place the roasted capsicum, shallot and garlic into a blender with all other capsicum sauce ingredients and blend until smooth. Pour into a jar and set aside in the fridge.

Step 5

Place all butter bean dip ingredients into a blender and blend until smooth. Transfer to a bowl and set aside in the fridge.

Step 6

To serve, dollop a few tablespoons of the butter bean dip onto a plate and smooth over. Top with the cauliflower, drizzle over the capsicum sauce and finish off with a few teaspoons of pesto. Garnish with toasted seeds, nuts and parsley. Enjoy! Store leftovers in the fridge for 3-4 days.