Meatless Monday: Whole Roasted Cauliflower

As the weather cools and fall produce fills our kitchens, there’s no better time to celebrate simple, seasonal ingredients that nourish both body and soul. This roasted cauliflower with creamy pumpkin cannellini beans is a perfect example — hearty, flavorful, and surprisingly easy to make.

Whole roasted cauliflower takes center stage, seasoned with a smoky blend of paprika, garlic, and chili for a beautiful caramelized crust. It’s paired with velvety cannellini beans simmered in pumpkin purée and cream, creating a cozy, protein-rich dish that feels both comforting and elegant.

This recipe is perfect for a family dinner, a holiday side, or a plant-based main that will impress even your most devoted meat-eaters. And, like all of our favorite Sustainable Renton recipes, it’s flexible — swap in your favorite beans, adjust the spice to your liking, and make it your own.

Let’s get cooking!

For the Cauliflower

1 head of cauliflower, med-large size

2-3 T extra virgin olive oil

1 tsp lemon juice

1T paprika

½ tsp chili flakes

1 tsp garlic powder

1 tsp onion powder

1-2 tsp salt

½ tsp black pepper

For the Cannellini Beans

1T extra virgin olive oil

2 cloves garlic, minced

1 med onion, diced

1 med red bell pepper, diced

½ tsp salt

½ tsp black pepper

1 can cannellini beans, drained and rinsed

½ c water or vegetable stock

1 c pumpkin puree (unseasoned)

1T butter

½ c cream or ½ n ½

1. Preheat oven to 400˚F.

2. Rinse cauliflower and trim the base, so it sits flat, leaving any clean looking leaves

attached. Yes, they’re edible too! Whisk together the paprika, chili flakes, garlic and onion powder,

salt and pepper. Place cauliflower in a bowl & sprinkle with the spice mixture.

Then drizzle with the olive oil and lemon, working the mixture into the cauliflower with your

hands.

3. Place cauliflower in a cast iron skillet or a lined baking sheet. Bake for ~ 50-60 minutes.

Keep an eye on it, it should be caramelizing, not burning and will be fork tender.

Extend the cooking time by increments of 5-10 minutes if needed.

4. While the cauliflower is roasting, prepare the cannellini. Place a sauté pan over medium heat,

add the olive oil, garlic, onions, salt and pepper. Sweat for about 5 minutes.

5. Stir in the red pepper, beans, water and pumpkin. Once the sauce starts to bubble,

reduce the heat to a simmer and continue to cook, stirring occasionally, for about 10-15

minutes.

6. Remove from the heat and stir in the cream. Taste and adjust the seasoning if needed.

7. Transfer the cannellini beans to a plate and place the cauliflower head in the center.

Drizzle with olive oil and any leftover lemon juice or fresh herbs such as parsley or cilantro

if desired.

Substitutions:

Garbanzo or navy beans

Garam masala or chili powder for the spice rub

Bringing It All Together

This dish is a reminder that simple, affordable ingredients can come together to create something truly special. Roasted cauliflower and creamy pumpkin beans offer a satisfying balance of warmth, texture, and nourishment — perfect for chilly evenings or community meals shared with friends.

Whether you serve it as a centerpiece for a fall gathering or a weeknight dinner, this recipe celebrates the beauty of seasonal eating and the joy of cooking with intention. Every bite connects us to the land, the farmers, and the community we serve — one delicious meal at a time.

From our kitchen to yours, thank you for choosing to cook sustainably, share generously, and nourish your neighbors.

Love and good eating - Chef Pakki