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Gallery Roasted Cauliflower with Flageolets, Turnips, and Pistachios Credit: Gentl and Hyers Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Roasted Cauliflower with Flageolets, Turnips, and Pistachios Credit: Gentl and Hyers
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Roasted Cauliflower with Flageolets, Turnips, and Pistachios Credit: Gentl and Hyers
Roasted Cauliflower with Flageolets, Turnips, and Pistachios
Credit: Gentl and Hyers
Roasted Cauliflower with Flageolets, Turnips, and Pistachios
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Roasted Cauliflower with Flageolets, Turnips, and Pistachios
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Cauliflower with Flageolets, Turnips, and Pistachios
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
