Log In

All your food inspiration saved in one place

Log in to your account to save this recipe, or create an account and start building out your cookbook

Vegans and omnivores alike will love this flavorful bean stew!

Cauliflower and Bean Stew

We love this hearty dinner that’s packed with fiber, nutrients, and so much flavor. Roasting the cauliflower is a great substitute for croutons, adding a crunch and a toasty flavor to a humble bean stew. Golden Tahini adds brightness and elevates the flavors of earthy black beans and kale. This super affordable, healthy, and colorful vegan meal is one that all ages will love.

Chef Tip: Give the cauliflower plenty of space on the baking sheet so the edges of the florets get nice and crisp.


  • 1 large cauliflower, cut into bite-sized florets

  • Haven’s Kitchen Turmeric Tahini

  • Olive oil

  • Salt

  • 1 medium onion, sliced

  • 1 (15 oz.) can of black beans

  • 2 cups vegetable stock

  • ½ bunch of kale leaves only, chopped

View Glossary Terms



Preheat your oven to 450°F


In a large bowl, toss the cauliflower florets with ½ a pouch of the Turmeric Tahini, a glug of olive oil, and a pinch of salt. Spread the florets on a parchment-lined baking sheet and roast for about 15 minutes


While the cauliflower is cooking, in a shallow braiser or high-sided skillet, add a glug of oil and then the onions, and sauté over medium heat until they are tender. Add the beans. Give them a quick stir and then add the vegetable broth and the kale


Add salt to taste and simmer the beans for about 5 minutes until the kale has wilted


Ladle the bean stew into a bowl and top It with the roasted cauliflower. Serve immediately

Golden Turmeric Tahini

A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…

We're your personal kitchen hotline.

We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

Pumpkin Tahini Soup

Get ready for a taste of fall with our Pumpkin Tahini Soup. It's a blend of pumpkin, and our Golden Turmeric Tahini for a cozy seasonal meal.
Get ready for a taste of fall with our Pumpkin Tahini Soup. It's a blend of pumpkin, and our Golden Turmeric…
View Recipe

Grilled Lamb Chops

These Grilled Lamb Chops are sure to impress your guests! The tender and juicy lamb lollipops are grilled to perfection, with a delightful charred…
These Grilled Lamb Chops are sure to impress your guests! The tender and juicy lamb lollipops are grilled to…
View Recipe
View All Recipes

Shopping List

Enter your phone number and we'll text you the shopping list.

Get a convenient list of ingredients to pick up everything you need for this recipe.

By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

Shopping list has been sent!

You're all set to get shopping and cooking.


1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.


So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.


Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.

Your Cart ()

Checkout |  

Free shipping on orders over $50

You haven’t added anything to your cart yet.

Browse Products