Roasted Cauliflower With Flageolets Turnips And Pistachios Recipes

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ROASTED CAULIFLOWER WITH FLAGEOLETS, TURNIPS, AND PISTACHIOS



Roasted Cauliflower with Flageolets, Turnips, and Pistachios image

Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 35m

Number Of Ingredients 10

2 small heads cauliflower, preferably purple, trimmed and sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of dried chili powder, preferably New Mexican
1 teaspoon agave syrup
Coarse salt
2 cups Flageolet Beans
1 tablespoon fresh lemon juice
1 to 2 turnips or radishes, preferably purple, very thinly sliced
1/4 cup shelled raw pistachios, chopped
Flaky sea salt, such as Maldon, for serving

Steps:

  • Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.
  • Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.

ROAST CAULIFLOWER WITH CASHEW NUTS



Roast cauliflower with cashew nuts image

With earthy cauliflower, sweet and nutty cashew and a deep umami note from the Parmesan, this quick roasted cauliflower recipe is easy yet impressive.

Provided by The Hairy Bikers

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 7

1 large cauliflower, broken into florets
1 lime, zest and juice only
2 garlic cloves, finely chopped
1 tbsp olive oil or nut oil
100g/3½oz cashew nuts
salt and freshly ground black pepper
25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2-3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.
  • Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper.
  • Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve.

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