Roasted Vegetable Tabbouleh on Garlicky White Bean Dip

🧂 Ingredients

• 450 grams canned white beans (including liquid)

  one standard small can about 15.5 oz
• 2 cloves garlic
• 1.25 teaspoons salt
• 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

• 1 Preheat oven to 200 C / 400 F.
• 2 Pulse the cauliflower and carrot in the food processor with the olive oil, salt,
  and seasonings just until it breaks up into small pieces.
• 3 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.
• 4 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.
• 5 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.
• 6 Spread the white bean paste out on a plate or shallow bowl in one thin layer.
• 7 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.
• 8 Sprinkle the cauliflower tabbouleh over the white bean mixture and garnish with
  sliced radishes.

Nutrition Info