Ingredients
2 small heads cauliflower, preferably purple, trimmed and sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of dried chili powder, preferably New Mexican
1 teaspoon agave syrup
Coarse salt
2 cups Flageolet Beans
1 tablespoon fresh lemon juice
1 to 2 turnips or radishes, preferably purple, very thinly sliced
1/4 cup shelled raw pistachios, chopped
Flaky sea salt, such as Maldon, for serving
Preparation
Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.
Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.
