Cauliflowers were so cheap and I bought a huge one, three times bigger than others. After making the Green Pea Soup (which has cauliflower in it), I estimated there were still 6 more dishes possible from this one cauliflower!
Today’s cauli dish is a beautiful puree of roasted cauliflower with cannellini beans. You can also use chickpeas.
Roasted Cauliflower and White Bean Puree
Turn the oven on and heat to 190C .
Take half a cauliflower (about 700g), trim it and cut into florets. Place the florets in a single layer in a large roasting pan, toss with up to 0.25 cup olive oil, then roast for 30 mins until soft and golden, a little charred.
Place the roasted cauliflower into a food processor with up to 0.25 cup extra virgin olive oil and 440g of cooked cannellini beans or haricot beans (rinsed and drained if using a can of beans). Blend until a chunky puree forms. Season with sea salt and freshly ground black pepper.
Serve the puree warm or at room temperature with crostini, grissini or bruschetta.