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Roasted Cauliflower with Flageolets, Turnips, and Pistachios

Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Gentl and Hyers

Source: Martha Stewart Living, March 2015


  • 2 small heads cauliflower, preferably purple, trimmed and sliced 1/2 inch thick
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Pinch of dried chili powder, preferably New Mexican
  • 1 teaspoon agave syrup
  • Coarse salt
  • 2 cups Flageolet Beans
  • 1 tablespoon fresh lemon juice
  • 1 to 2 turnips or radishes, preferably purple, very thinly sliced
  • 1/4 cup shelled raw pistachios, chopped
  • Flaky sea salt, such as Maldon, for serving


  1. Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.

  2. Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.

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