Roasted Cauliflower and mashed Cannellini beans with lime and parsley (vegan)

Serves: 4 as starter or 2 as main

Prep: 5min

Cooking: 30min

Difficulty: easy



  • 2 medium cans of pre-cooked cannellini
  • 1 medium sized cauliflower
  • garlic
  • olive oil
  • salt and pepper
  • spices (paprika, coriander powder, cumin...)
  • parsley
  • 2 limes


  • a baking tray
  • a pan


  • Preheat the oven at 180 degrees celsius
  • Cut the cauliflower in small pieces, as if they were little trees, wash them and dress with spices, salt and pepper and olive oil. 
  • Display on the baking tray. Place in the oven when warm and cook for 20-30 min (check with a knife that the cauliflower is tender)
  • In a pan, add 2 spoons of olive oil and a clove of garlic, when sizzle add the cannellini beans with 1/4 glass of water, stir and add salt and pepper. Cook for 10min
  • Once cooked, mash the cannellini with a fork. You can leave some beans intact, squeeze a lime in the mash, add a handful of parsley and mix again
  • Serve with the cannellini beans on the bottom and the roasted cauliflower on top, add extra parsley as decoration
  • Enjoy


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