Smoky white beans & cauliflower from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 82) by Ali Slagle

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh corn polenta with lime butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for soft herbs suggestions.

  • justine_0m1c9h on May 14, 2026

    Quite delicious!

  • gootenbeez on April 25, 2026

    I think I could eat this all day, every day.

  • rachael_18bc7s on April 24, 2026

    So good. Served with cheesey polenta. Would also be good in a pita . Mods - added whole onion sliced through root ends, 2 whole cauliflower and cooked it all on 2 pans. Plenty for leftovers.

  • shep0012 on April 11, 2026

    We had a hard time getting this to roast properly on two cookie sheets. Instead it just steamed, so after about 45 minutes I took about half out and saved it for another night. It was delicious, and the leftovers were great. We browned some pancetta in a Dutch oven and then tossed in the rest of the beans and cauliflower. We made some noodles, added in some fresh peas at the last minute, and then threw it all together with the rest of the mayo dabbed on top. Yum!

  • luke_i8msqc on March 06, 2026

    My wife said “this is way tastier than I thought it was going to be”. The kids liked it too. Served with picked red cabbage which added some acidity and colour.

  • celestekahn on February 19, 2026

    Added in sliced chicken apple sausage. Very yummy!

  • jwindersteed on January 25, 2026

    We like it over orzo.

  • jenmacgregor18 on August 23, 2024

    I agree with everyone else: It’s easy, delicious, and the aioli really puts it over the top! I’d also make a bit more aioli. I went with 3/4 tsp smoked paprika, 1 1/2 tsp sweet paprika & 2 tsp Korean chili flakes. I also had a smaller cauliflower, so I added some carrot to the mix. Worked well.

  • Lepa on August 17, 2024

    My family loved this and everyone told me to note that it is a "make again." I would make a bit more aioli next time because it really makes the dish.

  • SpatulaCity on July 18, 2024

    Very tasty when all combined! Used parsley, cilantro, and a touch of mint for the herb salad. I feel like this could be a flexible recipe, with other vegetables being added - maybe broccoli or Brussels sprouts? And the beans don’t have to get crispy crispy. Delicious!

  • Apollonia on May 01, 2024

    Ahh, so freaking delicious. Loved this. I normally am pretty meh about mayo, but the reviews here prodded me to keep it, and I'm very glad I did. As everyone else says, far greater than the sum of its parts. I served it over polenta, as the recipe notes suggested, and thought it was great.

  • kari500 on April 22, 2024

    This is absolutely wonderful. I slightly thinned (and more importantly stretched) the aioli with a tablespoon or two of nonfat yogurt, which I couldn't taste, and would do that again. The herb salad is such a delightful addition here. I can't wait to eat this again!

  • patioweather on March 11, 2024

    Absolutely loved this.

  • mlbatt on May 30, 2023

    Fantastic! A favorite. Used freshly cooked Good Mother Stollard beans from RG. Served it with polenta, as suggested. Made mayo because there wasn't enough in the fridge.

  • Soulkitchenjen on March 07, 2023

    This was so much more than the sum of its parts. If you don’t want the beans too crisp, I’d stay away from great northern beans. I used cilantro for the herb and it was so good. A nice simple lunch. The way she writes recipes is great. It accounts for the fact that you’re trying to eat soon and not dirty every dish in your house. They’re actually in the proper order of events so you don’t even need to consider mise en place. Just go.

  • hbakke on February 21, 2023

    I botched the recipe by mixing the herbs in with the sauce, but I don't think that made too big a difference. This was a tasty bean dinner that I would make again.

  • pistachiopeas on November 11, 2022

    Loved this! The mayo really elevates it.

  • Emily Hope on July 22, 2022

    Really delicious vegetarian dinner! Pretty fast to put together (though took longer to roast than specified in the June on two sheet pans). Used some leftover Mayocobas. I was feeling a little extra and made aioli with the immersion blender using some garlic from the garden. Definitely added to the experience although I'm sure making it with mayo is also great. We wanted some more veg but I was too lazy to make a separate salad, so I added some halved cherry tomatoes to the herb salad. Would definitely do that again. Served w/some sea wolf bread (probably not strictly necessary.)

  • cdglamontagne on June 27, 2022

    Great recipe and classic Ali Slagle, way more delicious than you'd expect given the ingredient list. I've never roasted with tomato paste but it worked! Agree with the other reviewer that the garlic aioli is a must, though I used a store bought one. Nice with arugula salad and avocado.

  • elena1049 on May 22, 2022

    This is GREAT! Don’t pass on the aioli!

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