eCook Meal
Cauliflower & Pesto Salad
with sourdough croutons, green beans, and lemon & basil pesto
Bright, fresh, and oh-so-delicious. Cauliflower & cannellini beans are oven roasted and added to a loaded salad of green leaves, tomatoes, green beans, and crunchy sourdough croutons. All this veggie goodness is then doused in a pesto drizzle and garnished with fresh basil. Who said salad was a side? We think it’s the main attraction!
Serving guide
Choose your portion size.
Onion MARKS, GET SET, ROAST!
Preheat the oven to 220°C. Spread out the Onion wedges and the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until soft and caramelised, shifting halfway.
BEAN THERE
Boil the kettle. Coat the rinsed cannellini beans with a drizzle of oil and seasoning. When the roast has 15-20 minutes remaining, scatter the dressed cannellini beans over the tray and roast for the remaining time.
DONE THAT
Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain and run under cold water to stop the cooking process.
CRUNCHY CHUNKS
In a bowl, toss the sourdough chunks in a drizzle of oil and some seasoning. Place a pan over medium heat. When hot, toast the sourdough chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and drain on paper towel.
Veggie FEAST
In a small bowl, loosen the pesto with 5ml of oil and 10ml of warm water until a drizzling consistency. To a salad bowl, add the rinsed green leaves, the Tomato chunks, the roasted veg & beans, the blanched green beans, and seasoning.
PLATE IT UP!
Plate up the loaded salad. Scatter over the croutons and drizzle over the pesto. Garnish with torn basil. Great work, Chef!
Onion MARKS, GET SET, ROAST!
Preheat the oven to 220°C. Spread out the Onion wedges and the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until soft and caramelised, shifting halfway.
BEAN THERE
Boil the kettle. Coat the rinsed cannellini beans with a drizzle of oil and seasoning. When the roast has 15-20 minutes remaining, scatter the dressed cannellini beans over the tray and roast for the remaining time.
DONE THAT
Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain and run under cold water to stop the cooking process.
CRUNCHY CHUNKS
In a bowl, toss the sourdough chunks in a drizzle of oil and some seasoning. Place a pan over medium heat. When hot, toast the sourdough chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and drain on paper towel.
Veggie FEAST
In a small bowl, loosen the pesto with 10ml of oil and 20ml of warm water until a drizzling consistency. To a salad bowl, add the rinsed green leaves, the Tomato chunks, the roasted veg & beans, the blanched green beans, and seasoning.
PLATE IT UP!
Plate up the loaded salad. Scatter over the croutons and drizzle over the pesto. Garnish with torn basil. Great work, Chef!
Onion MARKS, GET SET, ROAST!
Preheat the oven to 220°C. Spread out the Onion wedges and the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
BEAN THERE
Boil the kettle. Coat the rinsed cannellini beans with a drizzle of oil and seasoning. When the roast has 15-20 minutes remaining, scatter the dressed cannellini beans over the tray and roast for the remaining time.
DONE THAT
Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain and run under cold water to stop the cooking process.
CRUNCHY CHUNKS
In a bowl, toss the sourdough chunks in a drizzle of oil and some seasoning. Place a pan over medium heat. When hot, toast the sourdough chunks for 4-5 minutes until crispy, shifting occasionally. Remove from the pan and drain on paper towel.
Veggie FEAST
In a small bowl, loosen the pesto with 15ml of oil and 30ml of warm water until a drizzling consistency. To a salad bowl, add the rinsed green leaves, the Tomato chunks, the roasted veg & beans, the blanched green beans, and seasoning.
PLATE IT UP!
Plate up the loaded salad. Scatter over the croutons and drizzle over the pesto. Garnish with torn basil. Great work, Chef!
Onions - 2
Cauliflower Florets - 450g
Cannellini Beans - 180g
Green Beans - 240g
Sourdough Baguettes - 2
Pesto Princess Basil & Lemon Pesto - 75ml
Green Leaves - 60g
Tomatoes - 2
Fresh Basil - 8g
Onion MARKS, GET SET, ROAST!
Preheat the oven to 220°C. Spread out the Onion wedges and the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
BEAN THERE
Boil the kettle. Coat the rinsed cannellini beans with a drizzle of oil and seasoning. When the roast has 15-20 minutes remaining, scatter the dressed cannellini beans over the tray and roast for the remaining time.
DONE THAT
Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain and run under cold water to stop the cooking process.
CRUNCHY CHUNKS
In a bowl, toss the sourdough chunks in a drizzle of oil and some seasoning. Place a pan over medium heat. When hot, toast the sourdough chunks for 4-5 minutes until crispy, shifting occasionally. Remove from the pan and drain on paper towel.
Veggie FEAST
In a small bowl, loosen the pesto with 20ml of oil and 40ml of warm water until a drizzling consistency. To a salad bowl, add the rinsed green leaves, the Tomato chunks, the roasted veg & beans, the blanched green beans, and seasoning.
PLATE IT UP!
Plate up the loaded salad. Scatter over the croutons and drizzle over the pesto. Garnish with torn basil. Great work, Chef!
Onions - 2
Cauliflower Florets - 600g
Cannellini Beans - 240g
Green Beans - 320g
Sourdough Baguettes - 2
Pesto Princess Basil & Lemon Pesto - 100ml
Green Leaves - 80g
Tomatoes - 2
Fresh Basil - 10g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cauliflower & Pesto Salad?
The preparation time for Cauliflower & Pesto Salad with sourdough croutons, green beans, and lemon & basil pesto is between 25 and 45 minutes.
What is the total time required to make Cauliflower & Pesto Salad with sourdough croutons, green beans, and lemon & basil pesto?
The total time required to make Cauliflower & Pesto Salad with sourdough croutons, green beans, and lemon & basil pesto is between 40 and 55 minutes.
How many servings does Cauliflower & Pesto Salad provide?
4 servings
What are the main ingredients in Cauliflower & Pesto Salad?
Cannellini Beans, Cauliflower Florets, Fresh Basil, Green Beans, Green Leaves, Onion, Pesto Princess Basil & Lemon Pesto, Sourdough Baguette, Tomato
What is the nutritional information of Cauliflower & Pesto Salad?
Calories: 637, Carbs: 100 grams, Fat: grams, Protein: 23.6 grams, Sugar: 18.6 grams, Salt: 1197 grams
How do I prepare Cauliflower & Pesto Salad?
ONION MARKS, GET SET, ROAST!: Preheat the oven to 220°C. Spread out the onion wedges and the cauliflower pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until soft and caramelised, shifting halfway. CRUNCHY CHUNKS: In a bowl, toss the sourdough chunks in a drizzle of oil and some seasoning. Place a pan over medium heat. When hot, toast the sourdough chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and drain on paper towel. VEGGIE FEAST: In a small bowl, loosen the pesto with 10ml of oil and 20ml of warm water until a drizzling consistency. To a salad bowl, add the rinsed green leaves, the tomato chunks, the roasted veg & beans, the blanched green beans, and seasoning. BEAN THERE: Boil the kettle. Coat the rinsed cannellini beans with a drizzle of oil and seasoning. When the roast has 15-20 minutes remaining, scatter the dressed cannellini beans over the tray and roast for the remaining time. DONE THAT: Place a pot over high heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain and run under cold water to stop the cooking process. PLATE IT UP!: Plate up the loaded salad. Scatter over the croutons and drizzle over the pesto. Garnish with torn basil. Great work, Chef!
What should be prepared from my kitchen to make Cauliflower & Pesto Salad?
Cannellini Beans, Cauliflower Florets, Fresh Basil, Green Beans, Green Leaves, Onion, Pesto Princess Basil & Lemon Pesto, Sourdough Baguette, Tomato
How many calories does Cauliflower & Pesto Salad have?
637 calories
How much fat content does Cauliflower & Pesto Salad have?
grams