Roasted Cauliflower, Parsnip & Carrot Salad with Pinto Bean Hummus & Goats Feta

Roasted Cauliflower, Parsnip & Carrot Salad with Pinto Bean Hummus & Goats Feta

I love one dish dinners. Especially ones that cool to make a delicious lunch from the leftovers. This meal helped me in my goal of increasing our veggie intake. I'm good at eating enough vegetables but my kids don't always of course, they are teens :)

I made pinto bean & spinach hummus. My kids love hummus. I get bored with it as I've been making it since I was probably around 16. So I often alternate the beans or make a straight bean dip. But the thing I love about hummus is tahini. I love tahini & will happily add it to my meals, but not everyone does. Tahini contains; good fats, calcium, iron, magnesium, B6, potassium. Hummus is a great way to hide it. Adding spinach also sneaks greens in without it really being noticable. I also add turmeric to hummus for the great anti-inflammatory properties. You can use canned beans, I just like to soak & cook them myself. The hummus can be made ahead of time. You could also swap out the roast veggies for others if you prefer. 

You could easily double this recipe. Mine served 3 small eaters with some leftovers


Pinto Bean Hummus


1 cup pinto beans soaked overnight, cook & drain

1 decent handful of baby spinach

Juice & zest of 1 lemon

2 Tbsp unhulled tahini

1 tsp apple cider vinegar

1 tsp ground turmeric

2 Tbsp pumpkin seeds (other nuts or seeds could be used)

2 cloves of garlic crushed

½ tsp cumin seeds

½ cup extra virgin olive oil

Salt & pepper to taste

Water as needed for the consistency you like. I added ¼ cup


Place all ingredients in a blender & mix until smooth. Add water, oil & vinegar as needed for taste & consistency. 



Cauliflower Salad


½ cauliflower

1 carrot

1 parnip

2 large handfuls of baby spinach

Tamarillo vinaigrette (or vinegar of your choice)

1 tsp cumin seeds

Extra virgin olive oil

Salt & pepper

Goats feta

Toast almond slices


Preheat the oven to 170 degrees C

Chop cauliflower into florets, I use the leaves as well. Chopped the carrot & parsnip into chunks (I cut them into about 8 pieces depending on the size)

Add them all to a roasting dish, sprinkle with olive oil, salt & pepper & cumin. Toss to coat.

Bake in oven for 25-30 mins, turning after 15mins until they are golden on the edges & cooked (soft to a folk)

While they are cooking dry toast almond slices in a dry pan.

To assemble

On a large platter put a smear of pinto bean hummus, top with baby spinach, add the olive oil & vinaigrette. Place roasted veg on top. Crumble on the goats feta, then top with toasted almonds. 


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