The perfect Sunday lunch alternative curtesy of Deliciously Ella. I love this because it uses the whole part of the cauliflower - no waste at all! It is creamy, a little salty with the crunch of the cauliflower leaves. Perfect on it's own or add some green veg for an excellent, wholesome meal.
Cauliflower is low carb and high fiber - perfect to help feel fuller for longer. Tumeric is an anti inflammatory and may help to reduce the risk of heart disease and diabetes - a potent combination!
Easy to make - all you need is a cauliflower, a tin of butter beans, garlic and some spices.
Remove the leaves and stem from the cauliflower and put to one side
Roast the cauliflower florets with a teaspoon each of cumin and turmeric plus a drizzle of olive oil and a pinch of salt and pepper for 25 minutes at 230 degrees
At the same time roast the stalk, leaves and 4 cloves of garlic with a drizzle of oil and a pinch of salt for 10 minutes
Blitz a tin of drained butter beans with the cauliflower stems and garlic (not the leaves) and with a teaspoon each of Dijon mustard and apple cider vinegar plus a pinch of rosemary, thyme and a good splash of plant milk and a squeeze of lemon juice
Pop the mash in the dish and top with the florets - et voila, a root to tip cauliflower bowl!