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Recipe by Jade Kath (IG profile @panaceas_pantry)

Ingredients

1 medium, whole cauliflower
2 tbsp extra virgin olive oil
½ tsp salt
1 tsp smoked paprika
For the puree
1 jar Saclà Free From Tomato Pesto, divided
1 x 400 g can cannelini beans
1 clove garlic, peeled and crushed
2 Tbsp lemon juice
2 Tbsp olive oil
To serve
1 Tbsp chopped parsley
Salt and pepper
Olive oil
Chilli flakes
Fresh greens (ex. roquette)