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
Purple Roasted Cauliflower with Creamy Garlic Beans with piece of bread
Purple Roasted Cauliflower with Creamy Garlic Beans

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.

Close up of a bowl of Purple Roasted Cauliflower with Creamy Garlic Beans with a spoon and piece of bread
Purple Roasted Cauliflower with Creamy Garlic Beans

What other creamy cosy recipes can I try?

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

A bowl of Purple Roasted Cauliflower with Creamy Garlic Beans with a spoon

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

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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.


For the Cauliflower and Peppers:

  • 1 cauliflower (purple or white)
  • 1 red pepper
  • 2 tbsp olive oil, divided
  • 1 tsp chilli-lime tajin seasoning, divided
  • Salt and pepper

For the Creamy Beans:

  • 700g white cannellini beans (approx. 500g beans and 200g of their liquid)
  • 1 tbsp olive oil
  • 1 leek, sliced
  • 3 garlic cloves, crushed
  • 2 sprigs fresh thyme, or 1 tsp dried thyme
  • 60g coconut yoghurt
  • 3 tbsp runny, smooth tahini
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 60ml plant-based milk
  • 1 tbsp tamari soya sauce

To Serve:

  • 4 tbsp coconut yoghurt
  • 4 tbsp nuts/seeds
  • Fresh or toasted bread


  1. Prepare the vegetables: chop off the base from the cauliflower and remove the large stem. Chop the cauliflower into florets and chop the leaves into pieces. De-core the pepper and slice into strips.
  2. Preheat the oven to 160Fan/180ºC and line two large baking trays with parchment paper. To one tray, add the cauliflower and leaves with 1 tbsp olive oil and ½ the tajin, adding the pepper, rest of the oil and the tajin to the second tray.
  3. Toss both with your hands and season with salt and pepper. Roast the cauliflower for 20 minutes, until tender and crisping, and the pepper for 20 minutes.
  4. Divide up the beans: separate the beans into two bowls, one with 450g (approx. 350g beans and 100g liquid) and one of 250g (approx. 200g beans and 100g liquid).
  5. Heat a large non-stick pan with the olive oil and add the leek, garlic and thyme. Fry off for 10 minutes, until softening.
  6. Meanwhile make the sauce: blend together 200g beans with 100g liquid, the yoghurt, tahini, nutritional yeast, lemon juice and milk until smooth.
  7. Into the pan: add the tamari soya sauce and sit to coat the leeks add the rest of the beans with the sauce and stir well. Allow to bubble over a medium simmer, with a lid on for 10 minutes, until warmed through.
  8. To serve: ladle the beans into bowls, swirling on some extra coconut yoghurt and topping with the roasted peppers, cauliflower and leaves. Serve with some nuts/seeds and your favourite bread.
  9. Once cool, store leftovers in two contains (one for the beans and one for the vegetables) in the fridge for 2-3 days or in the freezer for 1 month, and allow to defrost before warming back up.

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 TwitterFacebook and Pinterest  – please say hello!

With creamy bean love x

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