Roasted Vegetables with White Bean and Garlic Dip

 

Serves: 4

Preparation:  20 minutes

Cooking Time:  40 minutes

Easy to make

 

 

This recipe was sourced on social media and shared here courtesy of 

plantbaes.com - Sarah Cobacho - published 1st April 2025

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I am discovering wonderful ways to dress roast vegetables that specifically

include cauliflower, this was a super dish and went brilliantly with the

couscous dish accompaniment.   It was filling and had wonderful flavours

 

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Ingredients 

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White bean/roasted garlic spread

• 2 heads garlic

• 1 tablespoon (15 ml) olive oil

• 1 rosemary sprig

• 400g can cannellini beans

• ½ cup (120 ml) thick dairy-free yogurt - I used three large tablespoons

• Juice of half a lemon

• 1 pinch sea salt flakes

• Large bowl for the couscous plus fork for stirring

 

 

Toppings

• 2-3 tablespoons olive oil

• 2 heaped teaspoon za’atar spices

• 1-2 teaspoons harissa paste (according to taste)

• 1-2 teaspoons maple syrup

• Salt and pepper 

• 400g can chickpeas

• 1 large Cauliflower (using florets)

• 4 large rrots - chopped (approx 7 oz/200 g)

• 2 -3 tablespoons pistachios - roughly chopped or toasted flaked almonds

• Handful fresh parsley - finely chopped

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For the Couscous

• 250g Couscous

• Boiling water

• 1 stock cube (Vegetable or Chicken)

• Tablespoon dried or fresh tarragon

• Half a cup of dried Cranberries

• 3-4 Spring (Green) onions, finely chopped

• Half a cup of toasted flaked almonds

• Handful of fresh chopped parsley

 

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Utensils

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Chopping board and sharp knife

Bowl for discards peelings

Large roasting tray for veg

Small roasting tray for gently roasting nuts

Small oven proof dish for the roast garlic

Small blender for making the dip 

 

 

 

Method

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1. Preheat your oven to 400°F (200°C).
    

2. Prepare the garlic confit dip: In a small, oven-safe dish, add 1 tbsp of olive oil, the garlic and the rosemary. Cover the dish and roast in the oven for 15 minutes to 20 minutes, until the garlic is slightly golden (it will keep cooking for a little bit when removed from the oven, so no need to over cook it). Allow to cool down slightly, and remove the rosemary.  The garlic can be quickly and easily teased out of their skins with the back of a knife
    

3. In a small blender, combine the roasted garlic with its oil, cannellini beans, yogurt, lemon juice, and seasoning. Blend until perfectly smooth then transfer to a small serving dish.   Keep in the fridges covered until ready to use. The dip will harden and thicken the longer it's left in the fridge.
    

4. Prepare the roasted veggies: In a separate bowl, combine the olive oil, za’atar, harissa, maple syrup and seasoning.
    

5. Arrange the chickpeas, carrots and cauliflower florets in a roasting tray and trickle the harissa mixture over the vegetables until they’re well coated.  If you want to, you can toss them using a large spoon and fork.
    

6. Roast in the oven for 20 to 25 minutes, until the chickpeas are slightly crispy.
    

7. Spread half a cup of flaked almonds onto a flat roasting pan and bake for about 8 minutes or until starting to turn golden.   Remove immediately as they can burn very easily, set aside.
    

8. Prepare the Couscous:  Weigh out 250g couscous into a large bowl, crumble a stock cube on top and add the dried cranberries.
    

9. Pour boiling water over the top to cover and after a minute or so, start to stir thoroughly using a fork.   You may need to top up the water to get the right consistency.
    

10. Chop the spring onions and parsley and add these to the bowl, mixing in thoroughy with a fork just before serving.
     

11. To serve: Add spoonfuls of the couscous mixture to bowls and top with the veg.   Then you can add spoonfuls of the dip on top.