Four Seasons Resort and Residences Whistler is celebrating the summer with its new “Wellness & Wonder” series. In addition to activities like forest bathing and outdoor landscape painting, the summer wellness series includes delicious plant-based menu items curated by Chef Natalie Prhat, founder of Plant-Based & Why. A celebration of summer produce and bold global spices, this dish features smoky roasted cauliflower, a silky beet and butter bean purée, and a fresh chimichurri with notes of citrus and mint. It’s light yet satisfying, full of texture and contrast that is perfect for a warm evening.
Roasted Cauliflower, Butter Bean, and Beet Purée with Sweet & Zesty Chimichurri
Ingredients:
For Roasted Cauliflower
- 1 large head of cauliflower
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ½ tsp za’atar
- 3 tbsp plant-based butter (high-quality)
- 2 tsp cold-pressed extra virgin olive oil
- 1 tsp flaky sea salt
For White Bean & Roasted Beet Purée
- 1 cup cooked beets, peeled and chopped (about 2 medium beets)
- 2 cups organic canned butter beans, drained and rinsed
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- 1 small garlic clove, minced
- ¼ cup vegetable stock or ice-cold water
- 2 tsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 1 ¼ tsp sea salt
- ⅛ tsp finely ground white pepper
For Sweet & Zesty Chimichurri
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh cilantro
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh dill
- 1 small red chili, minced (or ¼ tsp chili flakes for milder heat)
- 3 tbsp extra virgin olive oil
- 1 tbsp organic rice vinegar
- Zest and juice of ½ lemon
- 1 ½ tsp agave syrup (or maple syrup)
- Salt and freshly cracked black pepper, to taste
Directions:
For Roasted Cauliflower
- Preheat oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Blanch the cauliflower for 7 minutes. Drain and
pat dry thoroughly. - In a small bowl, combine all the dry spices and sea salt. In another, melt the plant-based butter and mix with olive oil.
- Toss cauliflower with the spice mix and butter-oil blend until evenly coated.
- Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp on the edges.
For White Bean & Roasted Beet Purée
- Combine all ingredients in a high-speed blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Adjust texture with a touch more stock or oil to reach desired creaminess.
- Taste and adjust salt, citrus, or tahini if needed.
For Sweet & Zesty Chimichurri
- Option 1: Mix all chopped ingredients in a bowl and let sit for at least 10 minutes to allow flavours to meld.
- Option 2: For a smoother texture, pulse ingredients in a blender briefly until slightly emulsified.
To Plate
- Spoon a generous swoosh of the beet and butter bean purée onto each plate.
- Place several florets of the roasted cauliflower on top.
- Drizzle with chimichurri.
- Optional: Garnish with toasted pine nuts, microgreens, or edible flowers for added texture and presentation.
