ROASTED CAULIFLOWER AND WHITE BEANS WITH CASHEW RED PEPPER SAUCE

This recipe is a delicious collaboration with Dash of Honey. Roasted cauliflower and white beans are paired with a creamy red pepper–cashew sauce and a fresh herb topping. Simple to make, full of flavour, and perfect for sharing.

INGREDIENTS
Makes 4-6 servings

Roasted Cauliflower
- 1 small cauliflower, cut into florets
- 1 can (540 ml / 19 oz) white beans, rinsed and drained
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp salt

Red Pepper Sauce
- 1 jar roasted red peppers (340 ml / about 3 peppers), drained
- 4 tbsp Cashew Butter Sea Salt
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp tomato paste
- ¼ tsp salt

Herb Sauce
- 1 shallot, finely chopped
- 2 tbsp capers, chopped
- 1 garlic clove, minced
- ½ cup fresh parsley, chopped
- Juice of ½ lemon
- 3 tbsp olive oil
- ¼ tsp salt

INSTRUCTIONS

1. Roast the cauliflower. Preheat the oven to 425°F (220°C). On a large baking sheet lined with parchment paper, spread the florets of 1 small cauliflower and 1 can (540 ml / 19 oz) of drained white beans. Add 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, and ½ tsp salt. Toss to coat evenly and roast for 15–20 minutes, stirring halfway through.
2. Prepare the red pepper sauce. In a food processor, blend until smooth: 1 jar roasted red peppers (340 ml / about 3 peppers), 4 tbsp cashew butter, 1 minced garlic clove, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp tomato paste, and ¼ tsp salt. Set aside.
3. Make the herb sauce. In a small bowl, combine 1 finely chopped shallot, 2 tbsp chopped capers, 1 minced garlic clove, ½ cup chopped fresh parsley, the juice of ½ lemon, 3 tbsp olive oil, and ¼ tsp salt. Mix well.
4. Assemble. Spread the red pepper sauce on a serving plate. Top with the roasted cauliflower and white beans. Drizzle generously with the herb sauce before serving.

View step-by-step method here.