Asian infused baked cauliflower



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 medium cauliflower head, washed

Asian marinade

  • 1 -2 tbsp soy sauce
  • 1/4 raw honey
  • 1-2 tbsp lemon or lime juice
  • 1 tsp miso paste
  • Salt and pepper to taste

Roasted butterbean and red onion hummus

  • 1 x 400g can butterbeans
  • 1 red onion, sliced
  • 1-2 tbsp Olive oil
  • 1 tsp ground coriander
  • 1-2 tbsp lemon or lime juice
  • 1 tbsp tahini
  • Salt and pepper to taste

Serve with:

  • Pomegranate seeds
  • Fresh cilantro’s
  • Sesame seeds


  1. Preheat the oven to 180 degrees Celsius. Place the drained butterbeans, red onion, and cauliflower head in a baking tray and drizzle with olive oil, salt and pepper. Mix the Bratt marinade and brush the cauliflower generously. Place in the oven and roast the vegetables until soft and golden for about 18-20 minutes.
  2. Add the butterbeans (leave a few butterbeans to decorate), 3/4 of the onion, olive oil,
    lemon juice, salt, and pepper into a high-speed blender and blend until smooth, add some
    milk to make it more creamy.
    3. Scoop the hummus onto the plate, then place the cauliflower in the centre and decorate it with the extra butterbeans, red onion, pomegranate seeds, coriander, and sesame seeds.