Parmesan Cauliflower with Crispy Lemon Beans, Kashmiri Chilli Oil & Maple chilli salt

Serves

4 People

Cooking Time

45 minutes

Season

Winter

Spring

Dietary

Vegetarian

Gluten Free

A hearty winter salad, this dish has layers of spice, salt and sweetness along with a wonderful variety of texture. It keeps well for a day or two, tasty hot or cold and makes a lovely packed lunch for the office - but hold off dressing your leaves until you're eating.

Ingredients

1 small cauliflower, cut into small florets with the small green inner leaves (large outer leaves discarded)
70g grated parmesan
5 sprigs of rosemary
Extra virgin olive oil
Field Blends maple chilli salt
400g drained butter beans tinned, jarred or dried
1 lemon, sliced
3 cloves of garlic, peeled
2 teaspoons of Kashmiri chilli oil plus more to serve
1 bag of our mixed salad leaves
A few large lemon wedges to dress

Method

1- Preheat your oven to 180c (fan) and line 2 large oven trays with baking parchment. Spread the parmesan evenly across one. Place the cauliflowers florets and small inner leaves on top in a single layer, scattering over half the picked rosemary sprigs, a good drizzle of extra virgin and a generous sprinkling of maple chilli salt. Bake in the oven for 15 minutes until golden - be sure to keep an eye on it so the cheese doesn't burn.

2- Put the drained beans on kitchen paper or a clean tea towel and gently pat them dry. Place the lemon slices on the parchment and top with the beans and garlic. Scatter over the remaining rosemary sprigs, more maple chilli salt, spoon over the Kashmiri chilli oil and a generous glug of extra virgin olive oil. Toss well together, ensuring the lemons are underneath it all, and then place in the oven above the cauliflower tray. Bake for 20-30 minutes. Everything should be nicely browned, the lemons caramelised and the beans crisp.

3- Plate up the salad evenly in 4 bowls, with a nice mix of leaves in each. Drizzle with extra virgin and a big squeeze of one of the lemon wedges.

4- Layer over the parmesan cauliflower and the lemony chilli beans, another squeeze of lemon and a drizzle more of the Kashmiri chilli oil.