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Roasted Cauliflower with Garlic Beans and Mustard Dill Dressing

This roasted dish pairs cauliflower florets with cannellini beans, canned and drained, garlic, minced and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
76 g Carbohydrates
25 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 285g cauliflower florets 71 kcal
  • 214g cannellini beans, canned and drained 272 kcal
  • 7g garlic, minced 10 kcal
  • 13g rapeseed oil 115 kcal
  • 107g Greek yogurt, plain 78 kcal
  • 11g Dijon mustard 8 kcal
  • 11g lemon juice 3 kcal
  • 4g fresh dill, chopped 1 kcal
  • 13g sunflower seeds 76 kcal
  • 2g sweet paprika 6 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cauliflower floretsrapeseed oilsweet paprikasaltblack pepper
    Heat oven to 220 C. Toss cauliflower with 10 g oil, salt, pepper, and paprika. Roast 18-22 minutes, flipping once, until browned.
  2. cannellini beansgarlicrapeseed oil
    Meanwhile, in a skillet over medium heat, warm the beans with garlic and 5 g oil for 3-4 minutes. Lightly mash about a third of the beans to make it creamy; add a splash of water if needed.
  3. Greek yogurtDijon mustardlemon juicefresh dillsalt
    Whisk yogurt, mustard, lemon juice, and dill into a dressing; season with a pinch of salt.
  4. cauliflower floretscannellini beansgarlicsunflower seeds
    Plate the garlic beans, top with roasted cauliflower, drizzle with dressing, and sprinkle sunflower seeds over the top.

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