Roasted cauliflower with lemon yoghurt sauce
Roasted cauliflower with lemon sauce
A green side ready in no time. Yummy cauliflower and crisp white beans make a perfect match together with a tangy yoghurt sauce.
1 big cauliflower
1 package of white beans
Lemon yoghurt sauce
2 dl plant based yoghurt or fraîche of your choice (my favourite is the ones made of oats)
1 organic lemon, juice + zest
fresh Thai basil
flakey salt and freshly ground black pepper
Pre heat the oven to 200 degrees. Remove the outer thick leafs from the cauliflower, but keep the lighter ones as they are delicious to roast! Tear the cauliflower in to smaller pieces and put on a baking dish. Rinse and drain the white beans, put on the baking dish with the cauliflower. Drizzle everything with olive oil and sprinkle a pinch of flakey salt.
Roast in the oven 15-25 minutes (depending on how big pieces you've got) until cauliflower gets lightly browned, and the beans really crispy. Let cool for a few minutes.
Mix the yoghurt or fraîche with lemon juice and zest, salt and pepper to taste.
Serve straight from the baking dish, drizzled with lemon sauce (and maybe some extra lemon zest!) and sprinkled with fresh Thai basil.
Photo by talented Fanny Hansson, from one of our creative projects a few weeks ago.