Za'atar Beans with Cauliflower & Hummus
From: Ian Seddon's Cookbook
🥘 Ingredients
- cannellini beans 2
- extra virgin olive oil 4 tbsp
- Kosher
- large cauliflower 2 lb
- Persian cucumbers or English cucumber 1 oz
- arugula 3-5 oz
- fresh mint leaves 1 handful
- large lemons ½
- vegan-friendly pitas 2-4
- extra virgin olive oil 2 ½ tbsp
- za'atar 1.67 tbsp
- garlic powder 1 ½ tsp
- onion powder 1 tsp
- red pepper flakes ½ tsp
- Hummus 0.75-1 cup
- Dukkah ¼ cup
- thinly sliced red onion 1 handful
For heartier appetites, prepare 4 pita breads, one pita per serving. If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe. Storage: Store the za'atar beans and roasted cauliflower in a container in the fridge for up to 4 days. Reheat the beans and cauliflower on a sheet pan in the oven at 350ºF / 175ºC for 8 to 12 minutes, or in a hot cast iron pan with a bit of oil. Make the Salad Topping fresh, and warm or toast your pita using your preferred method. Assemble as listed in the last step right before serving. Storage: Leftover Hummus? You can freeze it for 3 to 4 months, though you’ll lose some of that irresistible texture. To freeze, transfer to an airtight container but leave some room at the top to allow for expansion. Thaw it in the fridge the day before consuming it. Nutrition boost: Use whole wheat pita for added fiber. For more protein, top your plate with crispy chickpeas or crispy lentils, or with cubed pre-baked tofu (either store-bought, or homemade baked tofu). Shortcut: Skip making the Za'atar Oil (step 7). Instead, simply warm the pita up in the microwave and keep the roasted beans as is. Shortcut: Skip the Salad Topping (steps 6a and 6b). Instead, simply top the roasted cauliflower and beans with a few handfuls of arugula, drizzle lightly with olive oil and lemon juice, and season with salt.
-
1Gather: cannellini beans , extra virgin olive oil , Kosher salt and freshly cracked black pepper, large cauliflower . For the salad topping: Persian cucumbers or English cucumber , arugula , fresh mint leaves , large lemons , vegan-friendly pitas . For the za'atar oil: extra virgin olive oil , za'atar , garlic powder , onion powder , red pepper flakes , Hummus , Dukkah , thinly sliced red onion .
-
2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC.
-
3Drain and rinse the beans, then dry well in a salad spinner, or add to a clean towel and gently pat dry.
-
4On a rimmed sheet pan, toss the beans with 1 tbsp of olive oil, 1 heaping teaspoon kosher salt, and black pepper to taste. Spread out as best you can with minimal overlap.
-
5On another rimmed sheet pan (ideally well-worn), toss the cauliflower with 2 1/2-3 tbsp of olive oil. Rub the oil up in the nooks and crannies. Season with 1 1/2 tsp kosher salt and lots of pepper. Spread out, flat sides down.
-
6Transfer the beans to the top rack and cauliflower to the bottom rack. Roast for 10 minutes . Shake the pan of beans and rotate the cauliflower pan by 180º. Roast for 8 to 13 more minutes, or until the cauliflower is nicely browned and the beans have crisped up. If the florets are stuck to the pan, rest for a few minutes, then remove from the pan.
-
7While everything roasts, make the Salad Topping and warm the pita. Slice the cucumbers into chunks or rounds. Add the arugula and mint (if using) to a bowl. Squeeze on some lemon juice and a light drizzle of extra virgin olive oil. Season with a pinch of salt. Add the cucumbers and gently toss. Add more salt or lemon to taste. TIP: Only make as much topping as you can eat. Warm or toast the pita using your preferred method.
-
8Once the beans are done, make the Za'atar Oil. Heat a small frying pan over medium-low. Add the olive oil, and once warm, add the za'atar, garlic and onion powders, plus red pepper flakes. Stir constantly for 30 seconds or until very aromatic. Immediately remove from the heat. Stir the Za'atar Oil well, then spoon 2 tbsp over the roasted beans, tossing well to coat the beans. Brush the remaining Za'atar Oil on the warm pita. Slice the pita into halves or wedges.
-
9Assemble: Schmear 3-4 tbsp of Hummus on each plate. Divide the za'atar beans and roasted cauliflower on top. Top each with 1 or 2 handfuls of the Salad Topping, timer tbsp of Dukkah, and a few red onion slices. Serve with the seasoned pita. If desired, dollop with more Hummus.