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Roast cauliflower, courgette, wild garlic pesto and butter bean salad
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5 from 1 vote

Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad

A gloriously green roast cauliflower, courgette, wild garlic pesto and butter bean salad - incredibly tasty and nourishing. You’ll love it.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butter Bean salad, Dinner party, Pesto, Roast cauliflower, Valentines
Prep Time 20 minutes
Cook Time 1 hour
Author Niki Webster

Ingredients

For the roast veg

  • 1 medium cauliflower chopped roughly
  • 1 courgette sliced
  • 2 tbsp olive oil
  • Big pinch sea salt

For the wild garlic pesto option

  • 100 g wild garlic
  • 75 g toasted hazelnuts
  • 2 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Juice 1 lemon

For the basil pesto option

  • 4 tbsp pine nuts toasted
  • 3 big handfuls basil
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 1/2 lemon juice
  • 1 clove garlic
  • 50 ml water
  • 1 tin butter beans drained

For the toppings

  • 3 tbsp hazelnuts toasted and crushed a little
  • Drizzle extra virgin olive oil
  • Pinch sea salt
  • Fresh herbs

Instructions

To roast the cauliflower & courgette

  • Pre heat your oven to 180c
  • Cut cauliflower up into florets and chop the courgette.
  • Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.

To make the pestos

  • Blitz until you get a paste.

To serve

  • Toss the roast veg and butter beans in 3-4 tbsp pesto (more if you want).
  • Top with toasted hazelnuts and extra toppings.

Notes

2-4 servings