Turmeric Roasted Cauliflower & Butterbean Dip

Turmeric Roasted Cauliflower & Butterbean Dip.jpg

Serves 10-12 (freezer friendly)

I just love roasted cauliflower.  I don’t remember it being a “thing” when I was growing up, but boy am I glad it is now!  My 12 year old former self would never believe I could make such a statement and would probably give me a serious eye roll for doing so. But my 37 year old self stands firm in her love for the dish!  But whenever I make some roasted cauliflower for dinner, I always make a double or triple batch so that I have some to hand to throw into a salad the next day, or to make some of this delicious dip.   

Eating legumes is such an important part of a healthy varied diet, and something most of my clients aren’t getting enough of.  And this dip is a fabulous way of incorporating them into your diet without even realising. Butterbeans are a great source of plant-based protein, healthy carbohydrates, fibre and a host of micronutrients too.  

Cauliflower belongs to the Brassica family (alongside brussels sprouts, cabbage and broccoli, to name a few) and is a cruciferous vegetable.  It is high in antioxidant phytonutrients which go around mopping up (or neutralising) free radicals in the body that can damage cells.  This is one of the reasons that cruciferous vegetables are associated with cancer prevention. 

This humous alternative is so packed with flavour, and as easy to make as chucking everything in the blender.  It is also good to freeze, so it comes in handy with last minute dinner guests or even as an afternoon snack to ward off the dreaded hanger pangs.  One portion provides 95 calories, 5g of plant-based protein and 3g of fibre, and that’s before you’ve even added a rainbow of crudite or some rye crackers to boost the fibre and antioxidant content even more.  

NOTE - I used turmeric and smoked paprika in this recipe, but it is also delicious with garlic and rosemary or sage too.


· 240 g Butter Beans
· Juice and rind from 1 lemon
· ½ tsp Smoked Paprika
· ½ tsp Turmeric
· 45g Light Tahini
· 350g Turmeric Roasted Cauliflower (see below) 

For the roasted cauliflower

· 500-600g Raw Cauliflower – cut into florets
· 1 tsp Olive Oil
· Salt & fresh Black Pepper
· ½ tsp Turmeric
· ½ tsp Smoked Paprika


· Preheat oven to 180 degrees.
· Cut cauliflower into bite sized florets and toss with the oil.
· Season well with some salt, pepper, turmeric and smoked paprika.
· Roast for 30 mins or until starting to brown.
· Once the cauliflower is cooked, put all of the rest of the ingredients into a high speed blender and blitz until desired consistency.


Calories — 95
Carbohydrates — 10g
Fat — 5g
Protein — 5g
Fibre — 3g