Whipped Butterbeans and Cauliflower Flatbreads

Prep Time

30 mins

Makes

2 servings

Ingredients

• ● 1 medium cauliflower, cut into florets
• ● 1 tsp ground turmeric
• ● 1 tsp cumin seeds
• ● 1 tbsp olive oil (plus extra for drizzling)
• ● Sea salt, to taste
• For the butterbean dip/spread:
• ● 1 tin butter beans, drained and rinsed
• ● 2 jarred roasted peppers
• ● 2 tsp tomato purée
• ● 1 clove garlic, peeled
• ● 1 tsp garam masala
• ● Juice of 1 lemon

To assemble:

● 2 Deli Kitchen Greek flatbreads, each cut into 4 pieces and toasted

● Pickled red onions (shop-bought or homemade)

● A handful of fresh parsley, roughly chopped

Method

1. Preheat your oven to 200°C (fan 180°C)/Gas Mark 6. Toss the cauliflower florets with
   turmeric, cumin seeds, olive oil, and a pinch of salt. Spread evenly on a baking tray
   and roast for 20–25 minutes, turning halfway, until golden and tender.
2. Blitz the butter beans, roasted peppers, tomato purée, garlic, garam masala, lemon juice, and olive oil in a food processor until smooth. Season to taste with salt.
3. Spread a generous layer of the butterbean dip onto each flatbread piece. Top with roasted cauliflower, pickled red onions, and a scattering of parsley.
4. Drizzle with a little olive oil before serving. Enjoy warm or at room temperature