Mushroom, Butter Bean & Cauliflower Warm Pesto Salad

You are currently viewing Mushroom, Butter Bean & Cauliflower Warm Pesto Salad

With the weather changing we definitely need some healthy, filling and delicious comfort food. This month of April, serve up some delicious mushroom inspired dishes, that will definitely be a great hit for the whole family.

Serves 4


Basil & walnut pesto:

2 cups basil leaves, well packed

¼ cup raw walnuts

 ½ cup / 40g Parmesan cheese, grated

1 clove garlic, smashed

¼ cup / 60ml lemon juice

Zest of 1 lemon

¼ cup / 60ml olive oil

500g cauliflower (about 1 medium sized head), cut into florets

400g tin butter beans, rinsed and drained

500g white button mushrooms, halved

Handful fresh basil leaves, for serving

Lemon wedges, for serving

Salt and pepper, to taste

Olive oil, for cooking


For the pesto:

Combine all the pesto ingredients in a food processor, except for the olive oil.

Season well with salt and pepper.

Blitz until combined and then slowly drizzle the olive oil into the food processor until everything is a smooth consistency.

Scrape about half a cup of the pesto into a large mixing bowl.

Keep the remaining pesto in a jar in the fridge and use for other dishes like smashed avo toast or pesto scrambled eggs.

Bring a pot of water to the boil.

Blanch the cauliflower in boiling water for about 2 minutes, depending on the size of the florets. You want it to retain a nice firm texture and not be mushy.

Remove the cauliflower with a slotted spoon and add directly to the large mixing bowl of pesto.

Add the butter beans and mix to combine.

Heat a drizzle of olive oil in a large frying pan.

Cook the white buttons on high heat until golden brown and just tender. Season.

Add to the mixing bowl of veg and toss them until well coated in the pesto.

Plate the warm pesto salad and then shower it with basil leaves.

Serve with chunky lemon wedges on the side and enjoy!

Leave a Reply