Yogurt Drizzled Herby Whole Roasted Cauliflower with Pea and Butterbean Mash

Yogurt Drizzled Herby Whole Roasted Cauliflower with Pea and Butterbean Mash

Put down the roses, we’ve got your new favourite flower right here. This humble cauliflower has been spruced up with a herby rub and creamy yogurt drizzle, then sat on a bed of fresh peas and beans in this twisted mash. Delish!

1 hr 40 mins
Serves 6
Beginner

Ingredients

Roasted Cauliflower

1 Whole Cauliflower
1 tbsp Paprika
1 tbsp Cumin
1 tsp Onion Powder
1 tsp Garlic Granules
1 Lime (Juice & zest)
3 tbsp Olive Oil
Salt & Pepper (to taste)

Pea and Butterbean Purée

1 tbsp Yeo Valley Organic Spreadable
2 Shallots (Peeled and sliced)
2 Garlic Cloves (Crushed)
400g Frozen Peas
800g Butterbeans
1 tbsp Fresh Mint (Chopped)
Salt & Pepper (to taste)

Yogurt drizzle

8 tbsp Yeo Valley Organic Natural Yogurt
1 tbsp Parsley (Chopped)
Salt and Pepper (to taste)

Garnish

100g Kale (Washed) & Toasted Pine Nuts

Try it with...

Method

Heat the oven to 180C
Trim the outer cauliflower leaves. Shred and wash them and set them aside. Trim away and discard the stalk so the cauliflower can sit flat.
Mix the cauliflower spices, lime juice and zest and olive oil in a bowl. Season with salt and pepper and pour the marinade over the cauliflower, then place in a medium casserole pan.
Roast the cauliflower in the oven for 45 minutes to 1 hour. Timings will vary depending on the size. Remove the lid for the final 20 minutes.
For the pea and butterbean mash. Heat a frying pan and add the spreadable butter, fry the shallots for 5 minutes until they have softened. Add the crushed garlic and cook for a further 2 minutes.
Boil the peas for 4 minutes until they have cooked through and then drain them.
Add the peas, shallots and garlic, butter beans and chopped mint to a food blender and blitz until you have a smooth purée. Add to a saucepan to gently heat through.
Add the kale and cauliflower leaves to a flat baking tray and roast them in the oven for 8 minutes until they are crispy.
Mix together the yogurt and parsley and season with salt and pepper.
To plate up, add the pea and butterbean purée to the base of the plate, top with the whole roasted cauliflower and drizzle over the yogurt. Scatter the crispy kale and cauliflower leaves around the cauliflower and add the toasted pine nuts.