Purple Roasted Cauliflower with Creamy Garlic Beans (Vegan High-Protein)

This vibrant Purple Roasted Cauliflower with Creamy Garlic Beans is ready in 30 minutes for a vegan, high-protein and gluten-free meal for all the family. With tender roasted vegetables and creamy leek and garlicky butterbeans, it’s a cosy recipe.

I love my bean recipes and I am back with another one, following the same recipe for success:

• Use half the beans to blend into a creamy sauce
• Use the rest of the beans for the pan to add texture

This way, you get double the beans meaning double the protein while maximising on efficiency, making the most out of the bean-y goodness and minimising the ingredient list. This way of using beans has been my go-to this year, and my top tip is to use high-quality beans, whether they are butterbeans, white beans or cannellini beans (like I use here). I use the Bold Bean Co ones which come in glass jars, are super plump and juicy and their water or brine, is perfect for this recipe.

Why will I love this recipe?

This meal is amazing:

• Creamy, garlic-y, cosy and delicious
• Comforting, nourishing and wholesome
• No-waste (we use all the cauliflower and all the beans)
• Packed with a variety of 8 different plant points
• High in protein, fibre and vitamins and minerals
• Naturally vegan, dairy-free and egg-free
• Nut-free and gluten-free, naturally
• Easy and quick to make in 30 minutes
• Makes for a great midweek winter warmer
• Ideal recipe to meal prep
• Delicious for all the family
• Make it to feed a crowd or just for one or two with freeze-able leftovers
• Vibrant, colourful and packed with texture

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the full ingredient list in the recipe card and see my favourites in the “shop the recipe” section below.

For the roasted vegetables:

• Purple or regular cauliflower: I found this particular purple cauliflower at a garden centre shop and just had to make something amazing with it. But regular cauliflower will also work. For this recipe we use all the vegetable: florets, stems and leaves so there is zero-waste.
• Red pepper: or orange, yellow or green but red is my favourite as it’s sweeter.
• Olive oil: for roasting.
• Chilli lime tajin seasoning: this is my favourite seasoning to add a bit of heat and a bit of tang. You can also swap this for hot or sweet smoked paprika if you prefer.

For the beans:

• Cannellini beans: or other white beans like butterbeans will also work. We need the beans and their juices/brine, so don’t drain that away.
• Leek: or you can use onion but I love using leeks as they have a great flavour and texture and turn really soft once fried off and simmered in the sauce.
• Garlic: for flavour.
• Fresh thyme: I love using fresh thyme this time of year as it’s so cosy and autumnal but dried thyme will also work. The flavours work so well together.
• Coconut yoghurt: for making the sauce really creamy. Make sure the coconut yoghurt is thick, creamy and organic where possible while only using a few ingredients. I use the Cocos Organic one, although if you can’t find it, you can also use coconut cream, from the tin, too.
• Runny smooth tahini: for adding a “nutty” richness to the sauce while being totally nut-free. It adds depth of flavour and creaminess.
• Nutritional yeast: this also adds great richness and depth of flavour without tasting “cheesy”. If you don’t have any, just skip it or you could use some vegan parmesan.
• Lemon: for tang.
• Plant-based milk: make sure it’s unsweetened for the best sauce flavour. This is to thin out the sauce so it’s creamy and thick. I use organic soya or you can use a carton of oat, almond or coconut.
• Tamari soya sauce: this is used to de-glaze the pan and pick up all the lovely flavours while adding an umami-richness.

Is this recipe gluten-free and nut-free?

Yes this is naturally gluten-free (make sure you use tamari rather than regular soya sauce which is wheat-based) and this is also nut-free. Please check what you are going to serve this with e.g. bread or grains.

How do I make this?

This is a winning meal ready in a few steps:

• Chop the vegetables and massage with the oil and seasoning: and roast for 25 minutes, until tender.
• Fry off the leeks, garlic and thyme: until softening. Then add the tamari soya sauce.
• Divide up the beans: some for the sauce and some for the pan.
• Blend together the ingredients for the sauce: until creamy.
• Pour the sauce into the pan with the beans: and warm through.
• Serve the beans with some coconut yoghurt and the roasted vegetables on top: alongside your favourite bread or wholegrains.

How long will it last?

This will keep for 2-3 days in the fridge, once cool, in separate airtight containers for the beans and the vegetables. You can keep this in the freezer for 1 month. Allow to defrost before warming back up.

What other creamy cosy recipes can I try?

If you are looking for other cosy recipes, how about my:

• Creamy Pesto Butterbeans
• Black Bean Tomato Curry with Mushrooms
• Creamy Lemony Courgette Butterbeans
• Creamy Peanut Curried Aubergine and Beans
• Roasted Pumpkin and Bean Chilli

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Purple Roasted Cauliflower with Creamy Garlic Beans so please let me know what you think in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With creamy bean love x