Crispy Butter Bean & Roasted Cauliflower Skillet with Lemon-Tahini Sauce
This vibrant vegan one-pot meal brings together crispy butter beans and caramelized cauliflower, drizzled with a zesty lemon-tahini sauce. Ready in under 20 minutes, it's loaded with plant protein and bold Mediterranean flavors.
- 2 cups canned butter beans (drained and rinsed)
- 3 cups cauliflower florets (small, bite-sized)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
- 3 tbsp tahini
- 2 tbsp lemon juice (fresh)
- 1 tsp maple syrup
- 2 tbsp water
- 2 tbsp fresh parsley (chopped, optional)
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Instructions
Heat olive oil in a large nonstick skillet over medium-high heat. Add cauliflower florets and sauté for 5 minutes, stirring occasionally until starting to brown.
⏱️ 5 minutesAdd the butter beans, smoked paprika, garlic powder, salt, and black pepper to the skillet. Continue to sauté for another 5 minutes until the beans are golden and cauliflower is fork-tender.
⏱️ 5 minutesWhile the skillet cooks, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth and pourable.
⏱️ 2 minutesDrizzle the lemon-tahini sauce over the crispy beans and cauliflower. Garnish with chopped parsley and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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