Nothing screams “WINTER!” like a salad with roasted, spicy, fried, and creamy elements. As you ease yourselves into a bitter, windy Wellington winter, and I ease myself out of a bleak, grey London one, we can cook this dish simultaneously across the waters and reach an equal peak of salad-induced cosiness. The crispy beans are delightful pillows of joy, and the smoky, spicy cauliflower is like nature’s bloody popcorn, and all combined with the nutty yogurt, you have the dish to soothe winter ills and spills.
Spice roasted cauliflower & fried butter beans
1 head cauliflower, cut into florets
1 tsp cayenne pepper
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1 tbsp smoked paprika
2 cans butter beans, drained & rinsed
2 tbsp oil
1 tbsp butter
1 cup greek yogurt
2 tbsp tahini
1 lemon, juice
1 tbsp hot sauce (sriracha is best, but tabasco will be all good too)
Salt & pepper to taste
Preheat oven to 200 oC. Toss cauliflower florets in cayenne pepper, paprika, salt, pepper, and a drizzle of oil. Bake for 30 minutes, or until crispy at the tips. Leave to cool a little.
Meanwhile, heat your butter and cooking oil in a pan until sizzling. Add butter beans and cook until they are crisping on the bottom, then shake the pan around, and cook until all beans are crisp and golden on the outside. Mix with the roasted cauliflower and leave to cool while you make your yogurt dressing.
Mix yogurt, tahini, lemon juice, hot sauce, salt, and pepper in a bowl; and then toss through your roast cauliflower and crispy beans. Scatter parsley over the top and serve—drizzle extra hot sauce over the top if you’re a spice fiend, which I bet you are.