Roasted Vegetable Tabbouleh on Garlicky White Bean Dip
This roasted cauliflower tabbouleh over garlicky white bean dip combines two healthy comfort foods into one satisfying bite. This recipe makes about 2 cups which is enough for roughly 6 servings (0.33 cups per serving).
Servings 6
Calories 160kcal
Equipment
- food processor
Ingredients
white bean dip
- 450 grams canned white beans (including liquid) one standard small can about 15.5 oz
- 2 cloves garlic
- 1.25 teaspoons salt
roasted cauliflower and carrot tabbouleh
- 1 cup cauliflower florets finely minced
- 0.25 cup carrot finely minced
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 cup fresh parsley finely chopped
- juice of one lemon
- 0.25 cup radishes thinly sliced
Instructions
- Preheat oven to 200 C / 400 F.
- Pulse the cauliflower and carrot in the food processor with the olive oil, salt, and seasonings just until it breaks up into small pieces.
- Spread the cauliflower and carrot mixture out on a baking sheet and roast in the preheated oven for about 15 minutes or until soft and beginning to brown.
- While the cauliflower and carrot are in the oven, rinse out the food processor bowl and put in the drained white beans along with the garlic and salt but reserve the canning liquid.
- Blend until a smooth paste forms. If the mixture is too thick, add a few teaspoons at a time of canning liquid (or more oil if you prefer a richer taste) until the mixture is smooth. Taste and adjust seasoning to your preference.
- Spread the white bean paste out on a plate or shallow bowl in one thin layer.
- Once the cauliflower and carrot are done, remove from oven and allow to cool for 5-10 minutes then toss together with the parley and lemon juice.
- Sprinkle the cauliflower tabbouleh over the white bean mixture and garnish with sliced radishes.