White Bean Salad With Roasted Cauliflower
Published June 1, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1small head cauliflower, cut into ½-inch slices
- Extra-virgin olive oil
- Salt and black pepper
- 4cups cooked white beans or 2 (15-ounce) cans, drained
- 1cup thinly sliced celery heart (the tender inner stalks and leaves)
- 3tablespoons chopped parsley
- 3tablespoons slivered scallions
- 1large shallot, diced small
- 2teaspoons Dijon mustard
- 1tablespoon lemon juice
- 1teaspoon lemon zest
- 2tablespoons red wine vinegar, plus more to taste
- ½teaspoon ground fennel (optional)
- ¼cup extra-virgin olive oil, plus more to taste
- Salt and black pepper
For the Salad
For the Dressing
Nutritional analysis per serving (6 servings)
228 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 8 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Step 2
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Step 3
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
Private Notes
Comments
Whipped this up today. 1 can Italian butter beans, 1 great northern, no distinct difference but I'm maybe leaning more towards great northern for next time. Added the optional fennel, which I recommend. Some thinly sliced fennel bulb would be a great addition, too. The dressing was not punchy enough as written - maybe go a little heavier on the Dijon. Very satisfying, hearty vegan salad, as is. Probably couldn't go wrong adding some feta or smoked salmon to make it a meal. It's a keeper.
Replace celery hearts with fennel
I used canned butter beans (lima beans) and added anchovie paste to the dressing and it was a big hit with folks that don't normally eat white beans, cauliflower, or anchovies! Also used a tarragon white wine vinegar instead of red wine vinegar. Making again this week
This was a bit of a flop with my family. We generally love all the various components in this salad but this combination really fell flat. I made this while visiting my parents and couldn’t find fresh or ground fennel at their market so omitted it since it was optional. Maybe the fennel would have been a game changer but without it we all found the flavor lacking.
Delicious! I needed something non-spicy after a long run of Indian, Mexican, Puerto Rican, and African dishes. This was PERFECT. I cut a fennel bulb in half and roasted it with the cauliflower, added chopped fennel fronds to the dressing, and sliced the fennel stalks and the roasted bulb and added it to the salad. I used sherry vinegar and also added some toasted walnuts. It was excellent!! I will make this regularly.
I heeded comments’ advice to replace celery with fennel, and I was roasted some quartered artichoke hearts with the cauliflower. Chef’s kiss.
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