This one-tray roast is really delicious on its own so you can make it with or without the curry sauce if you prefer but I think they go really well together. In the final dish, I added some oven baked tofu, which again, is optional but I am always thinking about nutrition when creating a dish and the tofu adds a really great source of plant-based protein and calcium (if it is calcium-set tofu).

The ingredients can all be roasted on a single baking tray but they will be added at different times due to required cooking times.

You will need;

  • 1 tin black beans
  • 300g butternut squash
  • 2 large leaves kale
  • 300g cauliflower
  • 1 tbsp Ras-el-Hanut seasoning
  • 1 bulb garlic
    (the wraps shown in the image can be used for any leftovers but are not necessary for this recipe)

Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.

Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.

After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.

Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender.

Season with salt and pepper before serving.

Cauliflower, Butternut & Black Bean with Roasted Garlic & Kale

Author Joanne

Ingredients

  • 1 tin black beans rinsed drained
  • 300 g butternut squash peeled cubed small
  • 2 large leave kale stems removed shredded
  • 300 g cauliflower washed broken into small florets
  • 1 tbs Ras-el-Hanut seasoning
  • 1 whole bulb garlic top chopped to reveal the garlic and wrapped in foil
  • low-cal oil spray

Instructions

  1. Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.
  2. Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.
  3. After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.
  4. Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender.
  5. Season with salt and pepper before serving.

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