Vegetarian Sharing Plates / Wholesome Nourishing Recipes

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor while reducing sodium.

butter beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and widely available.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly oil option.

Preheat oven to 190°C (375°F).

Chop red bell peppers and place on a lined baking sheet; drizzle with olive oil and season with salt.

Roast red bell peppers in the oven for 35-40 minutes until cooked and sweet.

Wash cauliflower and tear into florets; place on a lined baking sheet.

In a bowl, combine olive oil, miso paste, tamari (or soy sauce), garlic, and red chili; mix well.

Season the cauliflower with the miso mixture, ensuring all pieces are well coated.

Place the cauliflower in the oven and roast for 25-30 minutes until golden and cooked through.

Chop red onion and fresh coriander; drain butter beans and place in a bowl.

Add chopped red onion, fresh coriander, olive oil, lemon juice, cumin powder, salt, and pepper to the butter beans; mix well and set aside.

Remove roasted red peppers from the oven and keep the skins on if preferred.

In a high-speed blender or food processor, combine roasted red peppers, sundried tomatoes, almonds, lemon juice, chili flakes, paprika, salt, and extra virgin olive oil; blend until smooth.

Once the cauliflower is cooked, remove it from the oven.

To plate, swirl the romesco sauce on a plate, add the butter beans and roasted cauliflower on top, and garnish with fresh parsley, extra chili, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens