Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans
I love Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans served over nutty Basmati rice. The recipe makes extra pesto to serve alongside. The pesto is great to have on hand. It's a nice compliment to all vegetables.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
4 servings
Ingredients
pesto
- 1 1/4 cupswhole pecans (toasted)
- 1/2 cupchopped Italian parsley leaves
- 1/2 cupchopped fresh basil leaves
- 2 lemons ( zested and juiced)
- 1/2 teaspoonKosher salt
- 1/4 cupextra-virgin olive oil
cauliflower
- 1 teaspoongarlic salt
- 2 teaspoonssmoked paprika
- 1 whole cauliflower (cut into florets)
- 1 1/2 tablespoonsextra-virgin olive oil
beans
- canola cooking spray
- 2 large shallots (sliced thinly crosswise)
- 1 large clove garlic (minced)
- 2 15 ounce cansbutter beans (drained and rinsed)
- 1/2 cupwater
- 1/4 teaspoonfreshly ground black pepper
- 1 tablespoonsherry vinegar
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 425ºF.
- 2
In a food processor fitted with a metal blade, pulse 1 cup of the pecans (set the remaining 1/4 cup aside), parsley, basil, lemon zest, lemon juice, Kosher salt, and olive oil until chopped.
- 3
In a bowl or container, toss the cauliflower with the garlic salt, paprika, and oil. Spread on a baking sheet and bake for 35 to until starting to char.
- 4
While the cauliflower is in the oven, heat a medium-sized high-sided skillet over medium heat. Spray the bottom with canola spray, and add the shallots and garlic. Cook for one minute until starting to soften. Add the beans, water, and pepper. Cook, occasionally stirring, until the beans are hot. Remove the pan from the heat and stir in the vinegar.
- 5
Serve the cauliflower over the beans. Top with the pesto and reserved pecans.