White Bean Salad With Roasted Cauliflower

By David Tanis

Published May 31, 2022

White Bean Salad With Roasted Cauliflower
Kate Sears for The New York Times. Food Stylist: Monica Pierini
Total Time
1 hour
Rating
4(1,283)
Comments
Read comments

This is the kind of substantial salad that’s nice to have on hand, no matter the occasion. If you have time, it’s best made with large dried white beans, such as cannellini, simmered at home. (It’s great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

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Ingredients

Yield:4 to 6 servings

    For the Salad

    • 1small head cauliflower, cut into ½-inch slices
    • Extra-virgin olive oil
    • Salt and black pepper
    • 4cups cooked white beans or 2 (15-ounce) cans, drained
    • 1cup thinly sliced celery heart (the tender inner stalks and leaves)
    • 3tablespoons chopped parsley
    • 3tablespoons slivered scallions

    For the Dressing

    • 1large shallot, diced small
    • 2teaspoons Dijon mustard
    • 1tablespoon lemon juice
    • 1teaspoon lemon zest
    • 2tablespoons red wine vinegar, plus more to taste
    • ½teaspoon ground fennel (optional)
    • ¼cup extra-virgin olive oil, plus more to taste
    • Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

228 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 8 grams protein; 392 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.

  2. Step 2

    Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.

  3. Step 3

    Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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Ratings

4 out of 5
1,283 user ratings
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Comments

ABG

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.

Nancy

Replace celery hearts with fennel

Kevin Buggie

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

Ang

This was great. I used a can of garbanzos and a can of great northern beans because that's what I had on hand. Swapped a fennel bulb for celery and added more dijon as some suggested, and added feta. I'd probably add extra feta next time! So good.

Emily in Toronto

Simple and delicious and my 10-year-old liked it too!

Ali

Mom made - added farro and mint

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