Roasted Cauliflower Bowl with Creamy Garlic Sauce
A nourishing bowl of roasted cauliflower, asparagus, and adzuki beans served with a creamy garlic white bean sauce. Packed with protein and fiber, it's a feast for your microbiome.
Servings
Ingredients
Creamy Garlic Sauce
- ½ garlic head about 10 small cloves
- 1 rosemary sprig optional
- 2 tbsp olive oil
- 2 cups cannellini beans cooked
- 1 cup soy yogurt
- 1 lemon juiced 3 tbsp
- Salt and pepper to taste to taste
- 5 ice cubes 1/2 cup - optional - see notes
Veggies & Toppings
- 4 cups cauliflower chopped into florets
- 2 tbsp olive oil divided
- ½ tsp ground turmeric
- 1½ tsp sumac
- ¼ tsp chili powder or more to taste
- 1 tsp onion powder
- 2 cups adzuki beans cooked
- Salt and pepper to taste to taste
- 300 g cherry tomatoes
- 1 bunch asparagus, chopped
- 1 cucumber, diced
- 3 tbsp pepitas (pumpkin seeds)
- 3 tbsp fresh dill finely chopped
- 3 tbsp fresh mint, finely chopped
Instructions
- Preheat the oven to 400 °F. Add the garlic, olive oil, and rosemary to a small oven-safe dish. Cover and cook for 15 minutes. Remove the garlic and set aside. You can keep the garlic oil in the fridge to flavor other dishes or drizzle some at the end of the dish if you’d like.
- In a blender, combine the roasted garlic, cannellini beans, yogurt, lemon juice, salt, pepper, and half the olive oil. Blend for 1 minute. Add the ice cubes if necessary and process until perfectly smooth.
- In a bowl, combine the cauliflower with 1 tbsp of olive oil and the turmeric, sumac, chili powder, and onion powder. Transfer to a baking tray and bake in the oven for 30 minutes.
- On another baking tray, add the adzuki beans, asparagus, and cherry tomatoes. Drizzle with 1 tbsp of olive oil, season with salt & pepper, and bake in the oven for 18 minutes.
- To serve, layer the ingredients in a bowl in the following order: creamy garlic sauce, roasted cauliflower, beans, tomatoes, asparagus, cucumber, pumpkin seeds, and fresh herbs. Enjoy this nourishing and flavorful dish!
Video
Notes
Do I need to use ice cubes? If using canned beans vs. cooked from dry, you may choose to omit the ice cubes as canned beans have a higher moisture content compared to beans cooked from dry. In either case, it's best to start by blending the beans and only add the ice cubes as necessary, to achieve a smooth texture. To minimize bloating, we recommend soaking dry beans for 16 hours before cooking or rinsing canned beans thoroughly if you choose to use them.
Nutritional Information - Per Serving
Calories 597kcal | Carbohydrates 87g | Protein 31g | Fat 19g | Sodium 438mg | Fiber 28g | Vitamin A 121IU | Vitamin C 105mg | Calcium 189mg | Iron 7mg