Zatar cauliflower with lovage and pea cannellini bean puree

A perfect dish to share with friends in the last of the summer sun we are having. Zatar and cumin work so well together with the cauliflower to bring a complex level of flavour. Pair it with the fresh and slightly spicy puree it really is a winner! Serve with flatbreads and a side salad to complete the ensemble.

Serves 4


Roasted Cauliflower

  • 1 large Cauliflower
  • 1 tbsp dried Zatar
  • 1 tsp Smoked Paprika
  • Pinch Chilli Flakes (can adjust to taste)
  • Pinch of salt to taste
  • 2 tsp Cumin Powder
  • 6 tbsp Olive Oil

Pea and Bean Puree

  • 1 can Cannellini Beans
  • 1 Lemon, juice
  • 5g Lovage Leaves (omit if you can’t find lovage)
  • 1 medium Garlic Clove
  • Pinch chilli flakes
  • 150g Peas (if using frozen, defrost first)
  • 30g Olive Oil

Parsley Peas

  • 250g Peas
  • Bunch fresh Parsley
  • 2 tbsp Olive Oil
  • 1 small Garlic Clove
  • Salt & Pepper


  1. Preheat the oven to 200 degrees.
  2. Start by combining the zatar, paprika, cumin, chilli flakes, salt and olive oil in a small dish. Remove the leaves from the cauliflower and trim most of the stem. You want to leave some of the stem to keep the shape of the cauliflower intact.
  3. Place the cauliflower in an ovenproof dish and spoon over the spice mix so that the cauliflower is covered. Bake in the oven at 200 degrees for 45 mins until tender in the middle. A knife should go through easily.
  4. Whilst the cauliflower is cooking make the puree. Blend the beans, along with half of the water from the can with the lemon juice, lovage, garlic, chilli, olive oil and peas until smooth. Season with salt and pepper to taste.
  5. To make the peas, sautée in a pan with the finely chopped parsley, olive oil, minced garlic and salt and pepper.
  6. To serve, spoon the puree onto a plate into a circle, the spoon the peas on top in the centre of the puree, then place the cooked cauliflower on top of the peas and puree.




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