This Spring Vegetables with White Bean Cauliflower Purée recipe came to life on one of those rare, beautiful spring days in Montana. We don’t get many. Snow tends to be a frequent visitor, and the temperatures can be all over the board. But every once in a while, the sun breaks through, the temperature climbs past 60°F, and it feels like summer is just around the corner. It was on one of those days that I first made this dish—and the whole family loved it.
Radishes are a humble, yet delicious vegetable and they are often underestimated. Paired with leek, fennel, and the deep umami of shiitake mushrooms, they bring brightness and depth to the dish. Everything is served over a creamy, garlicky base of a white bean and cauliflower purée—comforting and packed with plant-based protein. An optional drizzle of lemon and herb oil adds a vibrant and delicious finish.
How to serve
My favorite way to enjoy this Spring Vegetables and White Bean Cauliflower Purée is alongside a roasted salmon filet, but it also pairs beautifully with other proteins. You can even serve it on its own for a nourishing vegetarian spring dinner. With a rainbow of vegetables, fiber-rich beans, and extra virgin olive oil, this recipe is both flavorful and incredibly nourishing.
Step by Step Instructions for Spring Vegetables with White Bean Cauliflower Purée
Gather all ingredients: Cauliflower, leek, fennel, spinach, radishes, shiitake mushrooms, garlic, lemon, water, extra virgin olive oil, cumin seeds, nutmeg, fine sea salt and pepper
Add the cauliflower florets and whole garlic cloves to a parchment lined baking sheet. Drizzle with extra virgin olive oil and roast for 25-30 minutes or until tender.
In the meantime, sauté the sliced leeks in a large pan until translucent, about 5 minutes. Add the cumin seeds and shiitake mushrooms and continue to cook for another 5 minutes.
Add the sliced fennel and continue to cook for 10 minutes, then add the radishes and cook all the vegetables until they are soft and tender, about another 15-20 minutes.
Stir in the spinach and cook for another two minutes or until just wilted.
To make the white bean puree, squeeze the roasted garlic out of its skins and add to a blender, along with the roasted cauliflower, white beans, extra virgin olive oil, fine sea salt, black pepper, nutmeg, lemon juice and water. Blend until smooth.
To make the lemon and herb drizzle, add the extra virgin olive oil, lemon zest and herbs to a jar large enough to accommodate an immersion blender and blend until all ingredients are well combined.
To serve, spread the white bean and cauliflower puree onto a serving plate or platter, top with the sauteed vegetables and drizzle with the lemon and herb oil.
Spring Vegetables with White Bean and Cauliflower Purée
This Spring Vegetables with White Bean and Cauliflower Purée recipe brings together an array of seasonal vegetables over a creamy, comforting base. It is bright, nourishing, and full of flavor and makes for a vibrant side or a satisfying main on its own.
4
servings20
minutes45
minutesKeep the screen of your device on
Ingredients
- For the white bean and cauliflower purée*
1 cup cooked (or canned) white beans (such as Great Northern or navy)
1 lb cauliflower, separated into bite-sized florets
1/3 cup + 2 Tbsp extra virgin olive oil, divided
3 cloves garlic
juice of 1 lemon (about 2 Tbsp)
1/4 tsp freshly grated nutmeg
1/2 tsp fine sea salt
a few cracks of black pepper
1/2 cup filtered water
- For the sauteed vegetables
3 Tbsp extra virgin olive oil
1 leek, trimmed and halved lengthwise and thinly sliced into semicircles
2 cups shiitake mushrooms (about 4 ounces), scrubbed and trimmed**
1 fennel bulb
1 bunch (6-7 oz) radishes, rinsed, ends trimmed and halved or quartered
1 tsp cumin seeds
1/2 tsp fine sea salt
a few cracks of black pepper
1 cup spinach, tightly packed (about 2 ounces)
- For the lemon and herb oil (optional)***
1/4 cup extra virgin olive oil
1/2 tsp zest from an organic lemon
1/4 cup fresh parsley or basil
Directions
- Preheat your oven to 350F and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat. Add the cauliflower florets and garlic cloves (skin on), drizzle with 2 Tbsp of the extra virgin olive oil and toss to combine. Roast, turning once or twice, for 25-30 minutes or until the cauliflower is tender and has developed some browned spots.
- Meanwhile, heat a large sauté pan over medium-low heat and add the 3 tablespoons of extra virgin olive oil. Once the oil is warm, add the sliced leeks and cook, stirring frequently, until they begin to turn translucent—about 5 minutes. Stir in the cumin seeds, then add the shiitake mushrooms and cook for another 5 minutes. While the mushrooms are cooking, trim the fennel by removing a thin slice from the base, cutting off the green tops, halving the bulb, removing the core, and slicing it thinly lengthwise. Add the fennel to the pan and cook for about 10 minutes, or until the vegetables are soft and tender. Add the radishes and continue cooking, stirring occasionally, until all the vegetables are fully tender and have come together nicely—about 15 to 20 minutes. Season with ½ teaspoon fine sea salt and a few cracks of black pepper.
- Add the spinach and cook for another 2 minutes, until just wilted. Remove from the heat.
- To make the white bean and cauliflower puree, squeeze the roasted garlic cloves out of their skins and add to a blender along with the cooked beans, roasted cauliflower, extra virgin olive oil, lemon juice, ½ tsp fine sea salt, a few cracks of black pepper and filtered water. Starting on low and slowly increasing speed, blend until smooth.
- To make the optional lemon and herb oil, make sure the parsley and lemon zest are thoroughly dried after washing. Blend the ¼ cup extra virgin olive oil, lemon zest and parsley (or basil) with an immersion blender, until smooth.
- To serve, spread the white bean and cauliflower puree onto a serving platter or large plate. Top with the sauteed vegetables, drizzle with the lemon and herb oil, if using, and serve!****
Notes
- *You can make the cauliflower puree ahead of time and store it in the fridge until ready to use. Gently reheat in a small pot before serving.
- **Shiitake mushrooms must be cooked prior to consumption. They need to be sautéed for at least 5-10 minutes to be considered safe to eat, which will be no problem at all if you follow the directions in this recipe. Their texture will be soft and tender and their flavor will be delicious! I trim just the very bottom of the stems, unless they are especially woody, and typically leave the mushrooms whole; unless they are quite large, in which case I may cut them in half.
- ***Because this oil drizzle includes fresh parsley and lemon zest, it is best used the same day. If you have leftovers, store them in an airtight jar in the refrigerator and use within 2-3 days. Let it come to room temperature before serving. For food safety, avoid keeping it at room temperature for extended periods of time. If you would like to store it longer, you can strain out the solids and use it as a flavored oil. Be sure to keep it refrigerated and use within a week.
- ****This recipe serves 4 as a side or 2 as a light main.
For a quick spring side, try this vibrant Roasted Spring Vegetables with Herby Pine Nut Cream Sauce recipe.
For a delicious and easy spring try my Gluten-Free Lemon Cookies (Vegan)
fantastic
I am so happy to hear you loved this recipe!