Roast Cauliflower, Fennel and White Bean Salad with Roast Tomato Salsa

Roasted cauliflower, fennel, and white beans in a stunning and light salad with roasted tomato salsa. Ideal for picnics, outdoor dining, and lunches.

I'm feeling a little more optimistic that we'll have the beautiful gloriously brilliant Summer days that simply shout out for alfresco dining and picnics aplenty now that the sun is finally peeking its head out a bit more (anyone else wondering if we were just going to skip Summer this year.

These kinds of events are my absolute favorite because of the wind in my hair, the happiness, the nearby friends and family reunions' and, of course, all the food.

Eating outdoors in the presence of nature has a great calming effect on the soul, enhances the flavor of the food, and helps you make the most ideal memories that you can cherish as the winter months approach.

So that you can put together your very own ideal picnic goods, spectacular eating outside accompaniments, or merely on-the-go dishes, suitable for hiking, camping, or other outdoor activities, I wanted to start a brand-new summery recipe series on my site.

A healthful and delectable salad made with roasted cauliflower, fennel, and white beans with a roast tomato salsa is the first in this series, in true Rebel Recipes fashion. Slow roasting fully transforms the cauliflower and fennel, which make up the majority of the dish. These vegetables are then paired with a delightful salsa made from roast tomatoes, protein-rich butter beans, and chickpeas.

You're screaming, and I can hear you, but how about some crunch?

You're absolutely correct. which is why I've added toasted sunflower seeds to the salad's top, which offer a wonderful texture contrast to the mushy beans. This recipe is the ideal protein-packed salad to keep you going all day thanks to the combination of the seeds and beans, and you can easily substitute your preferred seeds or beans for them.

Since fennel is such an underappreciated vegetable, many people are reluctant to use it because they believe the flavors would be too strong. Although it is well-known for having an aniseed-like flavor, many people are unaware of how mild, sweet, and scented it actually is and how much depth it gives to a wide range of recipes.

Consider fennel as the offspring of a large bunch of celery and the common onion. It combines the best elements of both sides, imparting a light spring-like texture that is crunchy and aromatic when eaten raw but becomes silky and jammy when cooked. This makes it the ideal co-star for the roasted cauliflower, which gives the dish a delicious smokey and earthy flavor profile.

My preferred method for bringing out the flavor of veggies is to roast them. They can become sweeter and reveal latent flavors like a nuttiness or candied-taste that you may not have previously noticed due to the roasting process, which intensifies and concentrates their flavor.

Additionally, roasting is a really easy technique that is ideal for a stress-free midweek dinner or when you are putting together a feast. Put the pan in the oven, and the biological reaction will take care of the rest.

Carrying the ingredients separately and combining them when you are ready to eat will help preserve the dish's freshness if you are bringing it to an event and not eating it right away. Just before serving, top the salsa in a separate Tupperware container and whisk thoroughly.

For the ultimate Summer lunch, combine this meal with a variety of other outdoor-style foods or at home with some straightforward flatbreads (I have a brief step-by-step instruction on how to create the greatest effortless flatbreads here). The flatbreads serve as the ideal vessel for encasing every mouthwatering flavor in a single, simple bite.

Why not try one of my other summer picnic recipes if you like this one?

For the pastry lovers, my Fresh Heirloom Tomato Tart with a Crispy Walnut Base makes the ideal centerpiece or addition to a picnic.

Why not upgrade the conventional potato salad by subbing a tangy homemade tzatziki for the usual dressing? 

And for dessert nothing screams Summer than my deliciously zesty Elderflower Cupcakes with a tangy Lemon Frosting–I’ll take 3 please!

Roast Cauliflower, Fennel and White Bean Salad with Roast Tomato Salsa Ingredients

For the roast veg

• 1 red pepper sliced roughly
• 1 Fennel bulb sliced into chunky slices
• 1/4 –1/2 head cauliflower
• 1 tbsp olive oil
• Pinch sea salt

For the roast tomato salsa

• 300 g cherry tomatoes
• 1 red onion sliced
• 4 cloves garlic peeled
• 1 tbsp olive oil
• Pinch sea salt

Other salsa ingredients

• 1 tsp cumin seeds
• 3 handfuls of coriander leaves
• Juice of 1/2 lime
• 1 tbsp extra virgin olive oil
• Chili flakes to taste
• 1 tsp salt

For the salad

• 1 can butter beans drained
• 1 can chickpeas drained
• 4 tbsp toasted sunflower seeds
• Extra chilli flakes–optional
• 1 tsp sea salt
• Black pepper
• A drizzle of extra virgin olive oil
• Coriander

Instructions

To roast the vegetables

1. Set your oven to 180°C in advance.
2. Add the chopped vegetables to a sizable baking sheet. Salt and olive oil are drizzled on top.
3. Roast until tender and just beginning to brown, about 30 to 40 minutes. From the oven, remove.

Making the salsa

1. On a different tray, add the vegetables for the salsa and season with salt and olive oil.
2. Around 30 minutes to roast. Set aside to allow a little cooling.
3. Then combine with the remaining ingredients in a food processor and pulse just long enough to create a chunky salsa.

To assemble

1. To a large bowl, add the roasted vegetables, beans, and sunflower seeds.
2. Add the salsa and stir.
3. Add coriander, additional olive oil, salt, and pepper to taste.