White Bean, Kale & Roasted Cauliflower Salad Recipe

Ingredients

• 2 tablespoons olive oil
• 1 small head of cauliflower, in florets
• 1 can Lima (or butter) beans, rinsed and patted dry
• 1 tablespoons smoked paprika
• 2 thyme sprigs
• Salt and pepper to taste
• Olive oil for cooking
• 1 large bunch dino kale, chopped
• ½ cup Forager Project Plain Drinkable Cashewmilk Yogurt
• 1 small garlic clove, minced
• 3 teaspoons capers, minced
• 2 teaspoons Dijon mustard
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons maple syrup
• Salt and pepper to taste

Prep

• Preheat the oven to 425º degrees. Arrange the cauliflower on a baking tray, coat with olive oil, and season with salt and pepper. Roast for about 25 minutes, until tender and golden around the edges.
• In the meantime, rinse the beans and pat them dry. Add one tablespoon of olive oil to a skillet and sauté the beans on medium heat. Shake the pan every couple minutes to brown the beans evenly. (Don’t stir the beans too often otherwise they fall apart). After 5 minutes, mix in 1 tablespoon of smoked paprika, two thyme sprigs, pepper, and salt. Cook for another 3-5 minutes until the beans look slightly crispy. Set aside.
• For the dressing, put Forager Project Plain Drinkable Cashewmilk Yogurt, garlic, capers, mustard, lemon juice, olive oil, maple syrup, salt and pepper in a jar, close, and shake well.
• Rinse and cut the kale into bite-sized pieces and place in a large salad bowl. When the cauliflower is done, add immediately to the kale and toss the salad. Next, add the cooked beans. Drizzle your salad with the yogurt dressing and toss evenly. Garnish with toasted pepitas and red pepper.