Loaded Festive Beans With Cauliflower

Prep & cook the cauliflower

• Preheat the air fryer to 200°C.
• Chop the cauliflower into florets and chop the stems into bite-size pieces. Drizzle with some oil, add the turmeric, season with salt and pepper, then toss to cover thoroughly. Cook in the air fryer for 18-20 minutes.

Prep the rest of the ingredients

• Zest and juice the lemon (keep the zest & juice separate). Chop the kale. Drain the butter beans.

Marinate the kale & prep the beans & yoghurt

• Dress the kale with your favourite oil, ½ of the lemon juice and some salt. Massage it into the kale to soften and marinate.
• Dress the butter beans with the remaining lemon juice and season with salt.
• In a small bowl combine the yoghurt with the lemon zest and some salt. Use vegan yoghurt for this step to keep the dish vegan.

Make the hot maple

• In a small bowl combine ½ of the maple syrup, chilli flakes and a pinch of salt.

Make the festive pecan crunch

• In a small saucepan combine the remaining maple syrup, pecans, cinnamon and a pinch of salt. Stir to combine and coat pecans well. Heat over a low heat for 3-4 minutes until the pecans are glazed. Transfer to a plate, and leave to cool, then roughly chop.

Plate Up

• To assemble: Spread the yoghurt onto a platter. Top with the butter beans and kale. Scatter over the cauliflower, drizzle with the hot maple. Finish with the festive pecan crunch and the pomegranate seeds. Enjoy!