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roasted cauliflower and white bean salad with lemony tahini sauce, capers, and toasted pine nuts // www.heynutritionlady.com

roasted cauliflower and white bean salad

This hearty vegan roasted cauliflower salad with cannellini beans, chewy kamut, and toasted pine nuts is great warm or cold.
Course The Muffin Myth
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • SALAD:
  • 1 head cauliflower cut into florets
  • 1 Tbsp extra virgin olive oil
  • salt and pepper
  • ¼ cup pine nuts
  • 1 cup cooked kamut farro, spelt, or barley (from 1/2 cup uncooked)
  • 1 400 g can cannellini beans rinsed and drained
  • ½ cup flat-leaf parsley leaves roughly chopped
  • 3 Tbsp capers
  • 1/3 cup tahini paste
  • 3 Tbsp freshly squeezed lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp grated lemon zest
  • 1/4 cup water
  • salt and freshly ground black pepper


  • Preheat your oven to 180°C / 350°F. Line a baking sheet with parchment paper.
  • Toss the cauliflower florets with 1 Tbsp extra virgin olive oil and spread in a single layer on the prepared baking sheet. Season with salt and pepper.
  • Roast the cauliflower, stirring when halfway through, until the florets are golden brown and slightly crisp on the outside, about 30 minutes.
  • If you don't have pre-cooked kamut (or other chewy whole grain) on hand, this is a good time to cook it. Bring a medium pot of water to the boil, salt it well, and add the uncooked kamut. Reduce the heat to low, cover, and simmer for 25-30 minutes until the grains are tender but still chewy. Drain, rinse in cold water, and set aside. Cook some extra to keep in the freezer so you'll have some handy for next time!
  • While the cauliflower is roasting, toast the pine nuts in a small frying pan over medium heat, stirring frequently until nutty smelling and golden - about 5 minutes. Set aside to cool.
  • In a large bowl combine the roasted cauliflower, kamut, cannellini beans, toasted pine nuts, capers, and parsley.
  • To make the dressing, in a small bowl whisk together the tahini, lemon juice, olive oil, and lemon zest. Slowly whisk in 1/4 cup water (or more if you like a looser dressing) and season with salt and freshly ground black pepper.
  • To serve, divide the salad into bowls and drizzle with tahini dressing. Sprinkle with extra capers and parsley.


-To make ahead simply leave the dressing off until you're about to serve.
-Packed lunches can be pre-dressed, but a wedge of lemon tucked along side is nice to freshen it up.
-If you're cooking kamut or another whole grain for this dish, cook two or three times as much as you need and freeze the leftovers in 1 cup portions for future meals.
-Adapted from Bon Appetit via Inquiring Chef