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. It is flavoured with garlic and lemon with white pepper. It is so easy to make and a joy to eat on a lazy Sunday afternoon.
What about some other Purees? Try Cannellini Bean Puree with Pickled Mushrooms, White Bean Puree with Harissa, Fava Bean Puree with Dill and Olive Oil, Spiced Tomato Puree, Georgian Coriander and Walnut Spread and Home Made Tomato Paste.
Roasted Cauliflower, Garlic 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 on toast, crackers or fresh crunchy bread, or with crostini, grissini or bruschetta. It can also be used as a bed for roasted or steamed vegetables if you thin the puree a little.