Name: Roast cauliflower, seeds, olives, green and broad beans and peas
Yield: For 8 as a side dish
Ingredients: 1 large cauliflower, green leaves and excess stalk removed; 1 red (bell) pepper, seeds and stalk discarded, cut into pieces; 50 g (1¾ oz./scant ½ cup) pumpkin seeds; 2 tbsp sesame seeds; 6 garlic cloves, sliced; 50 g (1¾ oz./⅓ cup) sunflower seeds; 300 g (10½ oz./about 1⅔ cups) unpitted olives; 2 tbsp olive oil; 200 g (7 oz.) green beans, topped and tailed if needed, cut into 4cm lengths (about 1⅓ cups prepped); 150 g (5½ oz.) podded broad (fava) beans; 100 g (3½ oz./⅔ peas, fresh or frozen and defrosted

Preparation info

For
8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is a lovely dish served warm or at room temperature, and it’s all the better if you can source different-coloured cauliflower: I used some romanesco broccoli, along with white and purple cauliflowers. For the seeds, use anything you have at hand – they add a lovely crunch to the salad. You can also use any type of olive, although avoid pitted ones as they generally aren’t the best. If you are serving this warm, then don’t refresh the beans, peas or broad (fava) beans; simply mix them i