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This is a simple, tasty and filling side that works well as a lunch on its own. Once again this was a new recipe selected as a way to use some beautiful Tarabais beans that came from a friend’s garden and dried (if you can use dried beans, please do, they will need to be soaked overnight and then gently simmered in veggie stock until tender). But you can use canned white beans with the same effect. This comes from David Tanis in NYTimes Cooking.

For this you’ll need: 1/2 head cauliflower, x1 15 oz can white beans, olive oil, 1/2 cup parsley (chopped), 1/2 cup scallions (chopped), 1/2 shallot (chopped), 2 tsp dijon mustard, 1 lemon (both zest and juice), 2 Tbsp red wine vinegar, salt and pepper.

Preheat the oven to 400.

Cut the cauliflower head into 1/2″ pieces, breaking them apart with you hands into smaller pieces. In a large bowl toss the cauliflower pieces with a good splash of olive oil, salt and pepper. Spread the cauliflower onto single layer on a baking tray and place onto the top shelf of the preheated oven. Roast until browned – 20-25 mins.

In a small bowl, whisk together 1/4 cup olive oil, chopped shallot, mustard, lemon zest and lemon juice, vinegar, salt and pepper.

Wash and drain the beans and set aside.

Remove the cauliflower from the oven and allow it to cool to room temperature.

Gently combine the cauliflower, beans and dressing in a large serving bowl and allow to stand for about 10 mins to bind the flavors.

Toss in fresh parsley and chopped scallions being careful not to crush the beans. Serve at room temperature.

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