for 4 people

Cauliflower

800 g	cauliflower divide into florets, cut into thin slices
2 tbsp	olive oil
2	garlic cloves, sliced
1 tsp	ground coriander seeds
¾ tsp	salt
a little	pepper

Vinaigrette

2 tbsp	white balsamic vinegar
1	organic lemon, use grated zest and 1 tbsp of juice
2 tbsp	olive oil
1	shallot, finely chopped
1	red chilli, deseeded, finely chopped
½ bunch	basil, finely chopped
½ bunch	flat-leaf parsley, finely chopped
½ tsp	salt
a little	pepper

To serve

1 tin	white beans (approx. 400 g), rinsed, drained
40 g	shelled almonds, roasted, coarsely chopped

How it's done

Cauliflower

In a bowl, mix the cauliflower with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.

Vinaigrette

In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.

To serve

Arrange the beans with the cauliflower on a platter. Drizzle with the vinaigrette, sprinkle with almonds.

Show complete recipe