Roasted Cauliflower and Lima Bean Stew

This is the little black dress of soups. You can eat it every day for a week, and, just by switching up your toppings, feel as though you are eating something different.

Monday. Caramelized onions.

Tuesday. Chopped raw apple.

Wednesday. Smoked salmon.

Thursday. Olive oil and paprika.

Friday. Mini garlic croutons made out of homemade bread.

Saturday. Oven-roasted tomatoes.

Sunday. On its own. Delicious.

I'm linking up with Healthy Vegan Fridays. Visit to see a ton of delicious, healthy vegan dishes!

Roasted Cauliflower and Lima Bean Stew 
recipe adapted from Green Kitchen Stories

1 head cauliflower, broken into pieces
1 1/2 cups dried lima beans
3 medium onions, diced
10 cloves garlic, peeled
1 lemon, juiced
Salt and pepper to taste

Toppings: (Your choice) Olive oil, apple, microgreens, smoked fish, etc.

Preheat the oven to 400 degrees. Drizzle olive oil and 1 teaspoon salt over cauliflower, onions and garlic, and roast for 30 to 45 minutes, until tender and browned.

Cook dried beans using your favorite method (I cover the beans with water, do a quick 2-minute boil, let the beans soak for 2 hours, and then bring the beans to a simmer and cook until they're tender, about 20 to 35 minutes). Save the cooking liquid from cooking the beans (if you accidentally dump it out, just replace it with vegetable stock and/or water).

In the stockpot, combine cooked lima beans, reserved cooking liquid, lemon juice, and roasted vegetables. Puree with an immersion blender or in a standard blender until smooth. Add extra liquid (stock or water) if necessary to reach your desired thickness.

Serve topped with your choice of toppings: drizzled olive oil, chopped apples, a pinch of microgreens or a bit of smoked fish. The possibilities go on and on.