Cauliflower And Cannellini Bean Mash Recipes

GARLIC WHITE BEAN MASH IN A FLASH

Steps:

• Heat oil in pan over medium high, add garlic and sauté until fragrant.
• Add beans, stock and lemon zest.
• Simmer for 2 minutes, then use a fork or potato masher to mash.
• Season to taste with salt and pepper.

MOROCCAN-STYLE CAULIFLOWER STEW WITH CANNELLINI BEANS

Steps:

• 1. In a large heavy-bottomed pan on medium, heat oil. Add carrot and onion and cook for 3 minutes, stirring occasionally. Add garlic, salt, cumin, turmeric and cinnamon and cook for 30 seconds, stirring constantly. Add tomatoes and cauliflower and cook for 3 minutes more, stirring often. 2. Add broth and raisins; increase heat to high to bring to a boil. Cover and reduce heat to medium-low; simmer for 40 minutes. 3. Stir in beans and olives and cook, covered, for 10 minutes more. Divide among plates and top each serving with 1 tbsp cilantro and drizzle with additional oil.

WHITE BEAN, PARSLEY & GARLIC MASH

Steps:

• Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
• Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops

HEALTHY BEAN CAULIFLOWER MASH

Steps:

• Chop the cauliflower into small rough chunks (no need to cut fancy florets... we'll be blitzing them soon)
• Either steam the cauliflower, or for added flavour boil until tender in the stock.
• Drain and rinse the white beans.
• Throw the beans into a food processor, followed by the cooked cauliflower, the fresh herbs, salt, pepper and nutmeg. Blend until smooth, adding a few tablespoons of the hot stock as needed.
• Serve & Enjoy! (this is also a great way to "smuggle" some extra vegetables into the diet of fussy children)

CAULIFLOWER MASH

Steps:

• Chop off the florets from 1 large head cauliflower and place them in a steamer basket set in a pot filled with 1 inch boiling water. Cover and steam until soft, about 20 minutes. Puree the cauliflower with 3 tablespoons butter, a pinch of nutmeg, and salt to taste. Fry sage leaves in a few tablespoons butter; pour over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CAULIFLOWER AND CANNELLINI BEAN MASH

Steps:

• Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.

CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE

Steps:

• Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.