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    Seasonal Recipes

    Recipe: For an easy vegetarian supper, roast spicy cauliflower and serve it on butter-bean hummus

    Spicy roasted cauliflower with butter-bean hummus.
    Karoline Boehm Goodnick for The Boston Globe
    Spicy roasted cauliflower with butter-bean hummus.

    Serves 4

    Butter beans are green or white limas, which are canned and make a good, quick hummus. (American cooks in the South and British cooks both refer to limas as butter beans.) Here, hummus forms the base for cauliflower and whole shallots that are roasted with red pepper, allspice, ginger, cumin, and paprika. While they cook, make the hummus, then assemble the plates with the vegetables and a drizzle of the spicy oil from the bottom of the baking dish. It’s an inexpensive, flavorful, and easy vegetarian supper.

    CAULIFLOWER

    1head cauliflower, trimmed and quartered
    4small shallots, peeled and trimmed
    ¼teaspoon crushed red pepper
    ½teaspoon ground allspice
    1teaspoon ground ginger
    1teaspoon ground cumin
    1tablespoon smoked (or regular) paprika
    1teaspoon salt
    cup olive oil

    1. Set the oven at 450 degrees. Have on hand a 10-inch baking dish.

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    2. Place the cauliflower quarters and shallots in the dish.

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    3. In a large bowl, combine the red pepper, allspice, ginger, cumin, paprika, salt, and olive oil. Stir to make a loose paste. Roll the cauliflower and shallots in the spice mixture until they are coated all over. Transfer the vegetables to the baking dish and scrape any spice mixture from the bowl over the vegetables.

    4. Roast for 35 minutes, turning several times, or until cauliflower and shallots are tender when pierced with a skewer. The cauliflower will crisp on the outside.

    HUMMUS

    2cans (about 15 ounces each) butter beans (or lima beans), drained
    2cloves garlic, roughly chopped
    Juice of 1 lemon, or more to taste
    cup tahini, or more to taste
    ½cup olive oil
    2tablespoons cold water
    Salt, to taste
    ¼cup chopped fresh parsley
    Extra olive oil (for sprinkling)

    1. In a food processor, combine the beans, garlic, lemon juice, tahini, olive oil, water, and salt. Work until smooth. Add 3 tablespoons of the parsley and pulse to blend it in. Taste for seasoning and add more lemon juice, tahini, or salt, if you like.

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    2. Spoon the hummus onto 4 dinner plates, smoothing it with the back of a spoon. Set a piece of cauliflower and one of the shallots on top. Drizzle with the spiced oil from the baking dish and more fresh olive oil. Sprinkle with the remaining 1 tablespoon parsley. Luke Pyenson

    Luke Pyenson can be reached at lukepyenson@gmail.com.