- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 220cal
- 10g fat (1.5g sat)
- 0mg chol
- 270mg sodium
- 25g carb
- 8g fiber
- 3g sugars
- 8g protein
Ingredients
- 1/4 cup olive oil, divided
- 1/4 cup chopped red onions
- 2 cloves garlic
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes
- 1 small head cauliflower, cut into florets
- 1 lemon, zested and juiced
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 1 fennel bulb, very thinly sliced
- 5 ounces arugula
Directions
Heat 2 tablespoons oil in a sauté pan over medium heat. Add onions, garlic, thyme and red pepper flakes; cook until onions are just beginning to soften, about 4 minutes. Add cauliflower florets and cook, stirring often, for 5 minutes. Remove from the heat.
In a small bowl, whisk together lemon zest and juice, vinegar and mustard. Whisk in remaining 2 tablespoons oil. Add basil, chives, salt and pepper.
In a large bowl, combine cauliflower mixture, beans, fennel and arugula. Drizzle with vinaigrette and gently toss to coat. Serve immediately.
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