Roasted Cauliflower & Courgette with Garlic Pesto and Bean Salad
This vibrant Mediterranean-style dish combines roasted cauliflower and courgette (zucchini) with a punchy garlic-basil pesto, paired with a refreshing bean salad for a balanced meal. The vegetables are roasted until golden and tender, while the bean salad brings protein, freshness, and a zesty kick.
⏳ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Vegetables:
1 medium cauliflower, cut into florets
2 medium courgettes (zucchini), sliced into thick half-moons
3 tbsp olive oil
½ tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
For the Garlic Pesto:
1 cup fresh basil leaves (loosely packed)
½ cup fresh parsley leaves
⅓ cup toasted almonds (or pine nuts)
3 cloves garlic, peeled
⅓ cup extra virgin olive oil
Juice of ½ lemon
3 tbsp grated Parmesan cheese (optional for vegan, use nutritional yeast)
Salt & pepper, to taste
For the Bean Salad:
1 can (400 g / 15 oz) cannellini beans, drained & rinsed
1 small red onion, finely diced
1 cup cherry tomatoes, halved
1 small cucumber, diced
2 tbsp fresh parsley, chopped
2 tbsp extra virgin olive oil
Juice of ½ lemon
Salt & pepper, to taste
ℹ️ Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Place cauliflower florets and courgette slices on a baking sheet.
3. Drizzle with olive oil, sprinkle with oregano, smoked paprika, salt, and pepper. Toss to coat.
4. Roast for 20–25 minutes, flipping halfway, until tender and golden brown.
2. Make the Garlic Pesto
1. In a food processor, combine basil, parsley, almonds, garlic, lemon juice, and Parmesan/nutritional yeast.
2. Pulse until finely chopped.
3. With the motor running, slowly drizzle in olive oil until smooth. Season with salt and pepper.
3. Prepare the Bean Salad
1. In a bowl, combine beans, onion, tomatoes, cucumber, and parsley.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently to combine.
4. Assemble
Serve roasted cauliflower and courgette on a platter or individual plates.
Spoon garlic pesto over the warm vegetables.
Serve bean salad on the side or toss everything together for a hearty mixed salad.
Notes and tips
Courgette tip: Avoid over-roasting courgette to keep it tender but not mushy.
Make ahead: Pesto can be stored in the fridge for up to 5 days or frozen for 1 month.
Extra flavor: Add a sprinkle of chili flakes to the bean salad for a little heat (optional).
Serving idea: Top with crumbled feta for a Mediterranean protein boost.
⁉️ Frequently asked questions FAQ
Q: Can I make this without a food processor?
A: Yes—finely chop the pesto ingredients and mash together with a mortar and pestle for a rustic texture.
Q: Which beans work best?
A: Cannellini beans are creamy, but butter beans or chickpeas work great too.
Q: Can I serve it cold?
A: Yes—it works beautifully as a chilled salad for summer picnics.
✅ Nutritional Value
Calories: 380 kcal
Protein: 13 g
Carbohydrates: 30 g
Fiber: 9 g
Sugars: 7 g
Fat: 22 g
Sodium: 350 mg