White Bean Salad With Roasted Cauliflower Recipe (2024)

Whipped this up today. 1 can Italian butter beans, 1 great northern, no distinct difference but I'm maybe leaning more towards great northern for next time. Added the optional fennel, which I recommend. Some thinly sliced fennel bulb would be a great addition, too. The dressing was not punchy enough as written - maybe go a little heavier on the Dijon. Very satisfying, hearty vegan salad, as is. Probably couldn't go wrong adding some feta or smoked salmon to make it a meal. It's a keeper.

Replace celery hearts with fennel

I used canned butter beans (lima beans) and added anchovie paste to the dressing and it was a big hit with folks that don't normally eat white beans, cauliflower, or anchovies! Also used a tarragon white wine vinegar instead of red wine vinegar. Making again this week

Fennel and cauliflower are commonly combo in Indian cooking but I've never seen them together in Western cooking. This recipe was a perfect opportunity. I replaced the celery with fennel and kept the ground fennel in the dressing though next time I might try roasted fennel seeds. Also, be sure to not overcook the cauliflower. I'll try a hotter oven next time.

My additions/edits:- Double shallot and add garlic clove, lightly fry to reduce sharpness - cilantro > parsley- sprinkle of smoked paprika on cauliflower- 1 or 2 tsps of honey to dressing - serve with hummus and pitas/wraps as a light weeknight meal

Today’s dinner. Used 1/2 large head of cauliflower, Canned white beans, Fresh anise fennel- green stalks (chopped) instead of celery, fronds(minced) instead of ground fennel for dressing, whole grain Dijon mustard(what I had). Used red and white wine vinegars 50/50 ratio. Added 1tbsp of each vinegar and 2 tbsp EVOO, salt after first toss and 30 min rest, to adjust flavors. Sublime alchemy of flavors transported me to Provence. Satisfying without extra protein, unusual for vegetarian dish.

So I didn’t have any fresh parsley. So I substituted cilantro. So I’m totally not sorry about that.

Shallots come in a wide range of sizes. I wish recipes would call for more exact amounts instead of, say, “one large shallot.” I’ve seen shallots as large as onions but I doubt that’s what the writer had in mind.

this was excellent!!!! I did grind my fennel seeds and i say put this spice in as it has a lovely flavor to the salad. It gets better as it keeps in the frig. A great side dish or a vegan entree. this recipe is a keeper!

Cooking the beans in chicken broth adds a lot of flavor to them. I first soak the raw beans and then cook in broth. I used sauteed mushrooms instead of cauliflower. No need for dressing.

I used bok choy stalks when I ran out of celery, no one noticed!

Fennel powder, I think - not seeds?

Tossed my cauliflower with ground cumin before roasting (my fave way to eat this vegetable), and it melded well with the recipe (that I otherwise followed to a T, except for adding a bit more Dijon & lemon zest).

I used Rancho Gordo Cassoulet Beans and Broccoli as that is what I had. I did add ground fennel. This was awsome. I'll have to try it now with Cauliflower!

3 cups home-cooked navy beans; substituted diced fennel for celery; used half sherry vinegar and half white wine vinegar, and added a splash extra; skipped lemon zest as I had already previously zested my lemons, but added a a bit of extra lemon juice; added a tablespoon of whole-grain mustard, which may be a bit too much of a strong mustard;extra cauliflower; and replaced parsley with quite a bit of minced fennel, fronds and celery leaves. Vibrant!

I want to know what I'm missing, how this got 4 out of 5 stars is amazing to me. It was a mess. The only saving grace was the dressing (keep the fennel). The texture was such a turn off, and I started with nice crunchy roasted cauliflower. NYT Food gives me hits 99 out of 100, so I guess I just hit the 1

I was surprised about how much I liked this. I subbed in dill for the parsley, and I added some honey to the dressing. It was so light and delicious.

Really delicious and easy. We added some leftover cooked salmon. I know, that made it pescatarian. But worked really well. Will definitely make this again.

Skipped celery & parsley, and served with cold smoked salmon on top - great recipe, was delicious!

To ramp up the flavor a bit, I toss the cauliflower with hot pepper oil before I roasted it. Then I used (Fustini's) meyer lemon olive oil in the dressing. A great summer salad!

Really enjoyed this! Don’t skip the fennel, it really makes the dish - fresh ground is best. I subbed mint for the parsley and it was delicious. Also threw in some feta cubes I had around. Will def make again.

Letting the salad sit for 30 mins is key

This was delicious! No tweaks to the recipe at all. I made it for dinner last night, currently eating it for lunch, and planning on making it again for brunch with friends this weekend!

Excellent dish. Could be a side, but we had it as a main, with naan and hummus. Really tasty. I air fried the cauliflower and added some torn spinach and roasted red pepper from a jar for color. Could also use grape tomatoes if you like. The dressing is spot on - do not omit the fennel!

this was excellent. I thought adding some cherry tomatoes would be a good idea but it wasn't . after a few bites, I took them out. I never add anything from the onion family because my stomach rejects that, and I substituted lime juice for the lemon and vinegar, otherwise I made the recipe as written. I'll be making it again.

what about adding some cherry tomatoes?

this is a very nice vegan recipes but there are always those who can't resist adding meat