Main course Modern European
Roasted cauliflower with white bean purée
Vegan
Editorially prepared
Browned cauliflower with smoked paprika, served over a warm, smooth white bean purée with garlic and lemon, finished with chopped parsley.
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Ingredients
4 servings · metric units
Scale the ingredients proportionally, but do not crowd the baking trays. Roast larger quantities in batches if they will not fit loosely in a single layer. Each additional batch will add about 30–35 minutes. Add the water to the purée gradually, judging its consistency.
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You’ll need
Fan oven · Two shallow baking trays, approximately 40 × 30 cm · Knife and chopping board · Kitchen scales and measuring jug · Sieve · Saucepan of about 2 litres with a lid · Hand blender · Spatula and spoon · Four plates
Method
0/6 stepsPrepare the cauliflower
Set the fan oven to 200°C and allow about 15 minutes to preheat. Meanwhile, remove the cauliflower leaves and tough core. Wash, dry thoroughly and cut the cauliflower into 4–5 cm florets, halving larger pieces to create flat surfaces. Divide between two trays, add half the olive oil, the smoked paprika, salt and pepper. Toss and arrange in a single layer, flat sides down, leaving gaps. Reserve the remaining half of the olive oil for the purée.
Prepare the cauliflower Roast the cauliflower
Put the trays into the preheated oven on two shelves. Roast for about 30–35 minutes from the time they go in. Halfway through, turn the florets and swap the trays between shelves. The edges should be well browned and a knife should slide easily into the thicker stalks. If still firm, continue roasting, checking every 5 minutes. While the cauliflower roasts, prepare the purée ingredients and heat the beans as described in the next steps.
35:00Roast the cauliflower Prepare the purée ingredients
While the cauliflower roasts, rinse and thoroughly drain the beans. Peel and finely chop the garlic. Squeeze and measure the lemon juice. Wash, dry and chop the parsley, then set it aside to finish the dish. Measure the water. Allow about 10 minutes for this preparation.
Prepare the purée ingredients Heat the beans with garlic
Warm the reserved olive oil in the saucepan over a low heat. Add the garlic and stir for 30–60 seconds from adding it, just until fragrant, without browning. Add the beans and measured water. Bring to a gentle simmer over a medium heat, allowing about 4 minutes. Reduce the heat and simmer gently for about 8 minutes from the first small bubbles, stirring during cooking. The beans should be hot and crush easily with a spoon. If still firm, cook for longer; if they catch on the bottom, add a little water. Remember to turn the cauliflower during this stage.
08:00Heat the beans with garlic Blend the purée
Take the saucepan off the heat. Add the lemon juice and blend with a hand blender, keeping the head below the surface. Allow about 5 minutes for blending and seasoning. The purée should be smooth, with no whole beans, and spread softly with a spoon. If too thick, add water in small amounts and blend again. Season with salt and pepper. Cover while the cauliflower finishes roasting.
Blend the purée Serve warm
Check that the cauliflower is browned and tender in the centre, then take out the trays. Reheat the purée over a low heat for about 2 minutes from returning the saucepan to the hob, stirring until clearly hot; continue heating if necessary. Spread the purée over the plates, arrange the cauliflower on top and scatter over the prepared parsley. Serve straight away.
Serve warm
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Tips
- Dry the cauliflower before adding the oil. Place the flat sides of the florets against the trays and leave gaps between them.
- Do not brown the garlic for the purée. If it starts colouring, immediately add the beans and water and reduce the heat.
- The purée should spread easily with a spoon without running like soup. After blending, add extra water in small amounts only if needed.
Storage
Transfer the cauliflower and purée to separate shallow containers and refrigerate within 2 hours of cooking. Keep covered for up to 3 days. Reheat the purée in a saucepan with a little water, stirring until hot throughout. Reheat the cauliflower in a fan oven at 180°C until hot in the centre as well. Add the parsley after reheating.
Timing
Hands-on: 47 min · Cooking: 37 min
The total allows for tasks done in parallel. The individual times can overlap.
