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Roasted Cauliflower & Herby Cannellini Mash

Roasted Cauliflower & Herby Cannellini Mash

Serves pea 4 Clock icon 25 mins
This dish is really simple but packed full of flavour. It makes a great lunch or you can serve alongside pitta and other dips as part of a mezze.

5 Farmdrop products in this recipe

£ 12 .45
5 items.

Here's how you do it

  1. Pre-heat the oven to 180C. Remove the leaves from the cauliflower and break into florets. Place in a large baking tray and mix with a glug of olive oil, 1 tbsp cumin, 1 tsp chilli flakes and salt and pepper. Pop in the oven for 20 minutes until charred but still with a bite.

  2. Whilst the cauliflower is cooking, toast the pine nuts in a frying pan and set aside.

  3. Drain the cannellini beans and tip into a saucepan with a good glug of olive oil, the garlic, parsley, salt and pepper. Warm through and mash with a fork, or if you like a smoother consistency use a stick blender.

  4. Divide the mash between four plates and top with cauliflower and pine nuts.


  • 1 large cauliflower
  • 2 tins cannellini beans
  • 2 garlic cloves, crushed
  • 2 tbsp parsley, finely chopped
  • 100g pine nuts

From your larder

  • olive oil
  • salt & pepper
  • 1 tbsp cumin
  • 1 tsp chilli flakes

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free