Smoky Cauliflower, Butter Bean and Kale Traybake
By OcadoLife
Published on 08 February 2024
Chef and author Rachel de Thample created this Smoky Cauliflower, Butter Bean and Kale Traybake, designed to boost energy levels and put a spring in your step. “Butter beans provide slow-release carbs in this great-value vegan dish, and kale supplies vitamin B6, which helps release energy from food into the body.” For another easy and healthy recipe, try Rachel’s Spinach and Feta Frittata. Looking for more traybake recipes? Look no further.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 1 cauliflower, cut into 3 cm-thick wedges
- 1 large onion, finely sliced
- 2 tbsp olive oil
- 200g tomato purée
- 4 garlic cloves, finely sliced
- 1 tsp thyme leaves
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 250ml vegetable stock, hot
- 1 (400g) tin butter beans, rinsed
- 100g kale, tough stems removed, chopped
- 4 tbsp flaked almonds
- 2 (250g) packs microwave wholegrain rice
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Arrange the cauliflower in a large roasting tin. Scatter over the onion, drizzle with 1 tbsp oil, season and roast for 15 mins.Step 2
Meanwhile, stir the tomato purée, garlic, thyme, paprika and cumin into the hot stock. Tip the butter beans into the roasting tin, pour over the stock and return to the oven for 15 mins.Step 3
Toss the kale with the remaining oil and a pinch of salt. Scatter the kale and almonds over the roasted veg and bake for 5-10 mins more.Step 4
Microwave the rice as per pack instructions and serve alongside the cauliflower mixture. Leftovers will keep chilled for up to 3 days.