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Crisp-edged cauliflower, buttery beans, charred peppers and caramelised red onions are glossed in a sharp lemon-Dijon sauce, then spooned over warm flatbreads with cool cucumber and parsley.
Difficulty
easy
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Ranked by useful ingredient overlap and enough variety to keep the meals distinct.
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Put a large roasting tray in the oven to heat.
Cut the cauliflower into evenly sized florets. Cut the onions into wedges and the peppers into thick strips. Drain, rinse and dry the butter beans thoroughly so they can take on colour in the oven.
In a large bowl, whisk together the garlic, lemon zest and juice, Dijon mustard, oil, water and a good grind of black pepper. Set aside.
Slice the cucumber and roughly chop the parsley. Keep both aside for assembling the platter.
Step by step
Carefully tip the cauliflower, red onions, peppers and butter beans onto the hot tray. Drizzle with the oil, scatter over the thyme, chilli flakes, salt and black pepper, then toss and spread into one layer. Roast until the cauliflower is browned at the edges, the onions are soft and deeply coloured, and the beans are lightly crisp.
Timer available in cooking mode · 25 min
Tip the hot roasted vegetables and beans into the bowl of lemon-mustard sauce. Fold gently until everything is glossy; the heat will soften the garlic and loosen the caramelised juices from the tray. Taste and add a pinch more salt or black pepper if needed.
Warm the flatbreads in the switched-off oven for 2 to 3 minutes, or briefly in a dry frying pan, until soft and pliable.
Timer available in cooking mode · 3 min
Arrange the warm flatbreads on a platter. Spoon the yassa-style cauliflower and butter bean mixture over and around them, keeping some crisp edges exposed. Scatter with cucumber and parsley, then serve immediately for everyone to tear, scoop and share.
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