Preserved Lemon Cauliflower & Butterbean Mash

Preserved Lemon Cauliflower & Butterbean Mash


Preserved Lemon Cauliflower & Butterbean Mash

Serves 3


For the cauliflower

1/2 a head of cauliflower, cut into steaks or florets

1 heaped tsp cured lemon paste

1/2 tsp dried oregano

1 tsp garlic powder 

1/2 tsp cumin

1/4 tsp turmeric

2 Tbsp grapeseed oil


For the butterbean mash

1kg cooked & drained butterbeans

1 clove garlic

Juice of 1/2 a lemon

1/2 tsp Sea salt 

1/2 tsp grains of paradise

2 Tbsp Coconut oil




1) Pre-heat your oven to 180° and line a baking tray with greaseproof paper.

2) In a small bowl combine all of the marinade ingredients, mix well and set aside.

3) Place your cauliflower steaks or florets on the tray and using a brush, coat them with the cured lemon marinade, making sure to cover every piece of the cauliflower. Alternatively, add a touch more oil to the marinade to loosen it. Add the cauliflower to a large bowl and pour the marinade over, using your hands to throughly coat it.

4) Roast the cauliflower for 30-40 minutes, or until the edges have slightly browned and the majority softened.

5) Meanwhile get on to your butterbean mash by placing all ingredients into a food processor and blitzing until completely smooth. I would suggest using freshly cooked butterbeans, but if you choose use beans from a tin or ones that have slightly cooled, place the smooth mixture back into a pan and gently reheat.

6) Serve immediately alongside some garlic steamed greens :)

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