Cauliflower and beans with mustard dressing

The juicy baked tender cauliflower with tender kale, protein-rich butterbeans, walnuts and bulgur served with the creamy mustard dressing, which ties it all together well. I use warming spices like sweet paprika, smoked paprika and a touch of chili, which is really good for the delicious meal salad that is good to serve in the winter months.

The dish can be enjoyed as a standalone meal or with, for example, juicy chicken or similar as a side dish.

Also try: my recipe for mushroom lasagna >>.

Working time 30 minutes.

Number of people: 4.

Cabbage and beans with mustard dressing

45 min.

30 min.

4 pers.

while I'm cooking

1 cauliflower, sliced

1 tsp smoked paprika

1 teaspoon sweet paprika

200 g bulgur

200 g kale, finely chopped

1 can butterbeans, drained and rinsed

50 g walnuts, coarsely chopped

½ teaspoon chili flakes

1 handful of broad-leaf parsley, finely chopped

25 g butter, for frying

salt and freshly ground pepper

Mustard dressing

50 g coarse mustard

1 tablespoon dijon mustard

2 teaspoons acacia honey

½ organic lemon, finely grated zest and a little juice

1½ dl crème fraîche 18%

salt and freshly ground pepper

Stir the dressing together and season well. Let it sit and absorb the flavors while you prepare the rest of the dish.

Place the cauliflower slices on a baking sheet lined with baking paper and brush with melted butter. Mix together the sweet paprika, smoked paprika, salt and pepper and sprinkle over the cauliflower. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes, until the cauliflower is tender and golden.

Meanwhile, cook the bulgur according to the package directions and place the kale in a large bowl. Massage and squeeze the kale well with your hands for a few minutes until the kale becomes tender and delicious.

Arrange the kale, bulgur and baked cauliflower on a platter. Spread the butterbeans and mustard dressing over the top. Sprinkle with walnuts, chili flakes and parsley before serving.