Crisp roast cauli and creamy goat’s cheese on a bed of homemade turmeric and butter bean hummus; decorated with rocket, tangy jalapeño relish, and fresh chilli. Ready in minutes and scooped up in a toasty charcoal wrap!
DREAMY CHEVIN & CAULI
DREAMY CHEVIN & CAULI
with homemade butter bean hummus & a gluten-free charcoal wrap
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Butter Beans
- Cauliflower Florets
- Fresh Chilli
- Fresh Rosemary
- Garlic Clove
- Gluten-Free Charcoal Wrap
- Goat's Cheese
- Green Leaves
- Jalapeño Relish
- Sesame Seeds
- Turmeric Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter (optional)
- Blender
- Water
ROAST THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy.
GOLDEN HUMMUS
Place a small pot over a medium-high heat and add a drizzle of oil or knob of butter, the grated garlic, and the rinsed rosemary sprigs. Sauté for 1-2 minutes, shifting regularly. Add the drained butter beans and 60ml of water and simmer for 3-4 minutes, stirring occasionally. Remove from the heat on completion. Take out the rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks, and stir through the turmeric. Pour into a blender or food processor and blend until a thick hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with a lid. Set aside to keep warm until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WARM CHARCOAL WRAP
When the cauliflower has 5 minutes to go. Return the pan to a medium-high heat. When hot, dry toast the wrap for about 30 seconds per side until warmed through. Remove from the pan on completion and cut into quarters.
DRESS THE LEAVES
Just before serving, toss a drizzle of oil through the rinsed green leaves and season to taste.
STACK IT UP!
Generously smear some golden butter bean hummus on a plate and top with the crispy, roast cauliflower. Dollop over the jalapeño relish and goat’s cheese. Garnish with the toasted sesame seeds and sprinkle over the fresh, sliced chilli to taste. Serve the dressed leaves on the side with the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 200g
Garlic Clove - 1
Fresh Rosemary - 2g
Butter Beans - 120g
Turmeric Powder - 1.25ml
Sesame Seeds - 5ml
Gluten-Free Charcoal Wrap - 1
Green Leaves - 20g
Jalapeño Relish - 15ml
Goat’s Cheese - 25g
Fresh Chilli - 1
ROAST THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy.
GOLDEN HUMMUS
Place a small pot over a medium-high heat and add a drizzle of oil or knob of butter, the grated garlic, and the rinsed rosemary sprigs. Sauté for 2-3 minutes, shifting regularly. Add the drained butter beans and 100ml of water and simmer for 4-5 minutes, stirring occasionally. Remove from the heat on completion. Take out the rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks, and stir through the turmeric. Pour into a blender or food processor and blend until a thick hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with a lid. Set aside to keep warm until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WARM CHARCOAL WRAPS
When the cauliflower has 5 minutes to go. Return the pan to a medium-high heat. When hot, dry toast wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm. Cut each wrap into quarters.
DRESS THE LEAVES
Just before serving, toss a drizzle of oil through the rinsed green leaves and season to taste.
STACK IT UP!
Generously smear some golden butter bean hummus on a plate and top with the crispy, roast cauliflower. Dollop over the jalapeño relish and goat’s cheese. Garnish with the toasted sesame seeds and sprinkle over the fresh, sliced chilli to taste. Serve the dressed leaves on the side with the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 400g
Garlic Clove - 2
Fresh Rosemary - 4g
Butter Beans - 240g
Turmeric Powder - 2.5ml
Sesame Seeds - 10ml
Gluten-Free Charcoal Wrap - 2
Green Leaves - 40g
Jalapeño Relish - 30ml
Goat’s Cheese - 50g
Fresh Chilli - 1
ROAST THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy.
GOLDEN HUMMUS
Place a small pot over a medium-high heat and add a drizzle of oil or knob of butter, the grated garlic, and the rinsed rosemary sprigs. Sauté for 2-3 minutes, shifting regularly. Add the drained butter beans and 100ml of water and simmer for 4-5 minutes, stirring occasionally. Remove from the heat on completion. Take out the rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks, and stir through the turmeric. Pour into a blender or food processor and blend until a thick hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with a lid. Set aside to keep warm until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WARM CHARCOAL WRAPS
When the cauliflower has 5 minutes to go. Return the pan to a medium-high heat. When hot, dry toast wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm. Cut each wrap into quarters.
DRESS THE LEAVES
Just before serving, toss a drizzle of oil through the rinsed green leaves and season to taste.
STACK IT UP!
Generously smear some golden butter bean hummus on a plate and top with the crispy, roast cauliflower. Dollop over the jalapeño relish and goat’s cheese. Garnish with the toasted sesame seeds and sprinkle over the fresh, sliced chilli to taste. Serve the dressed leaves on the side with the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 400g
Garlic Clove - 2
Fresh Rosemary - 4g
Butter Beans - 240g
Turmeric Powder - 2.5ml
Sesame Seeds - 10ml
Gluten-Free Charcoal Wrap - 2
Green Leaves - 40g
Jalapeño Relish - 30ml
Goat’s Cheese - 50g
Fresh Chilli - 1
ROAST THE CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
GOLDEN HUMMUS
Place a small pot over a medium-high heat and add a drizzle of oil or knob of butter, the grated garlic, and the rinsed rosemary sprigs. Sauté for 3-4 minutes, shifting regularly. Add the drained butter beans and 150ml of water and simmer for 5-6 minutes, stirring occasionally. Remove from the heat on completion. Take out the rosemary stalks and pick off 3-4 rosemary leaves. Return the leaves to the pot, discarding the stalks, and stir through the turmeric. Pour into a blender or food processor and blend until a thick hummus. If it’s too thick, gradually mix in water in small increments. Season to taste, return to the pot, and cover with a lid. Set aside to keep warm until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WARM CHARCOAL WRAPS
When the cauliflower has 5 minutes to go. Return the pan to a medium-high heat. When hot, dry toast one wraps one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm. Cut each wrap into quarters.
DRESS THE LEAVES
Just before serving, toss a drizzle of oil through the rinsed green leaves and season to taste.
STACK IT UP!
Generously smear some golden butter bean hummus on a plate and top with the crispy, roast cauliflower. Dollop over the jalapeño relish and goat’s cheese. Garnish with the toasted sesame seeds and sprinkle over the fresh, sliced chilli to taste. Serve the dressed leaves on the side with the toasted wrap quarters to bring it all together. Delish!
Cauliflower Florets - 800g
Garlic Clove - 3
Fresh Rosemary - 8g
Butter Beans - 480g
Turmeric Powder - 5ml
Sesame Seeds - 20ml
Gluten-Free Charcoal Wrap - 4
Green Leaves - 80g
Jalapeño Relish - 60ml
Goat’s Cheese - 100g
Fresh Chilli - 2
Woolies Products in this dish
