Crispy White Bean & Cauliflower Tahini Bowls
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 40 min @ 450 |
| Source | What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 172) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
For the grains:
- 1 1/2 c favorite grain, such as farro, barley, quinoa, or rice
- 5 parsley sprigs, plus more for serving
- 1 T extra-virgin olive oil
- 1 T apple cider vinegar
- 3/4 t kosher salt
For the cauliflower & beans:
- 1 large head cauliflower
- 4 T extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 (15 oz) can white beans, such as cannellini, butter, chickpeas, navy, or great northern, drained, rinsed, and patted dry
For the tahini dressing:
- 1/4 c tahini
- 1 T harissa
- 2 t honey
- 2 t low-sodium soy sauce
- 1 T apple cider vinegar
- 1/4 t garlic powder
- 1/4 t kosher salt
To serve:
- 2 c arugula (or any greens)
- toasted sesame seeds or any chopped toasted nuts
- finely chopped fresh parsley
Preparation
Preheat the oven to 450.
Cook your favorite grain per the package instructions. When the grains are cooked, use kitchen shears to finely snip the parley straight into the pot. Add the olive oil, vinegar, and salt. Remove from the heat and cover to keep warm.
Place the cauliflower on a rimmed baking sheet. Cut it in half through the stem. Lay the two halves cut side down, then slice them into 1/2-inch thick planks. Cut apart the individual florets. There will be little bits of cauliflower everywhere--that's fine! They crisp up wonderfully and are a part of the magic of this recipe. Add 3 tablespoons of the olive oil, 1 teaspoon salt, and a few grinds of pepper. Toss to coat evenly. Roast for 20 minutes, until the cauliflower has begun to soften. Flip over the cauliflower, then scooch it to one side to make room for the beans.
Pour the beans onto the empty space on the baking sheet, drizzle them with the remaining 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Spread out the beans and cauliflower so that they are touching as little as possible.
Roast for an additional 20 minutes, or until the cauliflower is browned all over and the beans are crispy. If you are looking for even more crispness, heat the broiler to high and place the baking sheet on the bottom rack (yes, bottom!) of the oven for several more minutes. Keep a close eye on it!
Meanwhile, in a large bowl, whisk together the tahini, 1 tablespoon warm water, the harissa, honey, soy sauce, vinegar, garlic powder, and salt. Add more warm water, a splash at a time, until it's a tiny bit thinner than heavy cream. Add the cauliflower and beans to the bowl and toss to coat.
Add a scoop of grains and handful of greens to each of four bowls. Top with the roasted cauliflower and crispy beans. Garnish with a sprinkle of sesame seeds and some parsley.
