Moroccan Style Cauliflower Stew With Cannellini Beans Recipes

CAULIFLOWER AND CANNELLINI BEAN MASH

Cauliflower and Cannellini Bean Mash image

Creamy and filling, this dish of mashed cauliflower and white beans gets a boost from fresh rosemary and grated Parmesan.

Provided by Food Network Kitchen

Time 35m

Yield 4-6

Number Of Ingredients 7

Ingredients

1 head cauliflower (about 1 1/2 pounds), roughly chopped
One 15-ounce can cannellini beans with their liquid
1/3 cup milk
4 tablespoons unsalted butter
1 tablespoon minced fresh rosemary, plus a sprig, for serving
1/4 cup grated Parmesan, plus shaved Parmesan, for serving
Kosher salt and freshly ground black pepper

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.

MOROCCAN-STYLE CAULIFLOWER STEW WITH CANNELLINI BEANS

Moroccan-Style Cauliflower Stew with Cannellini Beans image

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

Provided by Julie Morris

Categories Dinner, Lunch

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tbsp olive oil + additional for drizzling
1 large carrot, halved lengthwise and thinly sliced
1 yellow onion, diced
6 large cloves garlic, minced
1 tsp sea salt, or to taste
1 tsp each ground cumin, turmeric and cinnamon
8 large Roma tomatoes, diced (about 5 cups)
1 head cauliflower, trimmed and chopped into 1-inch florets (about 6 cups)
4 cups low-sodium vegetable broth
1/3 cup unsweetened raisins
1 1/2 cups cooked cannellini beans (or 1 15-oz BPA-free can, drained and rinsed)
20 pitted green olives, thinly sliced
6 tbsp finely chopped fresh cilantro, for serving

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.

Nutrition Facts : Calories 242 calories

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