Riverford Wicked Leeks
Cauliflower, butterbeans & greens recipe image

Print Cauliflower, butterbeans & greens

This dish is best served warm or cold rather than piping hot. Think of it as a robust salad. Good with slices of cold roast beef or topped with a sizzling pork chop. A great way to use up leftover or tinned pulses. Lentils, flageolet and haricot will all work well.


Salad recipes   |   Vegan recipes  


  • 1 cauliflower, cut into small florets
  • 100g summer greens, blanched, cooled & squeezed
  • 200g cooked butter beans
  • 1 tbsp capers
  • Small bunch fresh tarragon or parsley, roughly chopped
  • Wholegrain mustard
  • Your favourite vinaigrette or salad dressing
  • Salt & pepper


  1. Lightly steam or boil the cauliflower. Roughly chop the greens. Drain the beans.
  2. Throw together in a bowl with the capers, herbs, a generous blob of mustard, and some vinaigrette, adjust to taste and season with salt & pepper.
want to cook with fresh ingredients? try one of our award winning veg boxes