Spicy Lemon Cauliflower + Multi-bean Salad

BSCAH Seniors in our recent Health 360 class made a multi-bean salad, spicy lemon cauliflower and roasted carrots topped with a yogurt parsley sauce. The recipes were a hit with the group!

  • Multibean Salad with Fresh Herbs
  • Spicy Lemon Cauliflower
  • Carrots with Yogurt-Parsley Dressing

Serves 6

  • 1 cup green beans, trimmed
  • 1 cup cooked black beans
  • 1 cup cooked chickpeas
  • 1 cup cooked kidney beans
  • ½ small red onion, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon prepared mustard
  • Freshly ground black pepper

Cut green beans in half and place in bowl. Add black beans, chickpeas, and kidney beans. Bring 4 cups water to boil, pour over beans, and let sit one minute. Drain, rinse under cold running water, and drain completely.

In a separate bowl, whisk together all vinaigrette ingredients. Pour over beans, toss to coat, and serve.

Serves 8

  • 2 heads cauliflower, sliced ½-inch thick
  • 5 garlic cloves, chopped
  • 3 red Fresno chiles, or other medium-hot chiles of choice, sliced
  • 1 Meyer lemon, thinly sliced
  • 5 tablespoons olive oil
  • Kosher salt and black pepper
  • Parsley, for serving

Preheat oven to 425℉.

Toss together cauliflower, garlic, chiles, lemon, and oil on two rimmed baking sheets. Season with salt and pepper. Roast, stirring vegetables and rotating the pans once, until cauliflower is golden, 30-35 minutes.

Serve topped with parsley.

Serves 8

  • 2 pounds young or small carrots
  • ⅓ orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1½ tablespoons honey
  • Kosher salt and freshly ground black pepper
  • ¼ cup toasted sunflower seeds or sliced almonds
  • Chopped parsley, for serving
  • ¾ cup plain greek yogurt
  • 1 cup parsley
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • ½ teaspoon ground coriander
  • Kosher salt and black pepper

Preheat oven to 425℉.

Combine carrots, orange juice, oil, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25-30 minutes.

While the carrots are in the oven, combine yogurt, parsley, garlic, lemon juice, and coriander in a food processor and process about 1 minute, scraping down sides as needed, until smooth. Season to taste with salt and pepper.

When carrots are done, remove from oven and toss with any liquid left on the baking sheets. Serve topped with yogurt-parsley dressing, nuts, and parsley.

Previous Next
Test Caption
Test Description goes like this